Stewed chicken wings in dark sauce and ginger 姜丝酱油鸡

This is an old-school dish that my whole family enjoys!

There are many ways to cook chicken wings. One of the easiest ways to cook them is by stewing. And it’s no surprise why I like them: just combine everything in a pot and go!

Jason loves my ginger wings recipe, but I didn’t have time to marinate the chicken last night. So I decided to cook him this dish 姜丝酱油鸡, which he lapped up happily. I don’t think I have ever cooked this for him before!

I’m sure after looking at the ingredient list, you will be asking, ‘Can I skip the star anise?’ Don’t do it. Star anise gives the gravy (卤水) the unique taste that you’re looking for. You can get little packets for $0.50 or so at provision stores or supermarkets like Sheng Siong.

The chicken turned out soooo tender… I can eat them all! Minimal ingredients needed, try this!

Stewed chicken wings in dark sauce and ginger 姜丝酱油鸡 (budgetpantry.com)
Serves 2
What you need:

10 pieces midjoint wings or mixture of wings + drummettes
1 heaped tablespoon ginger shreds/strips
3 stalks spring onions, white part only
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
6-8 pieces rock sugar, about 1cm x 1cm square each
2 pieces star anise
Water to cover the chicken
3 tablespoons olive oil

Steps:

Heat the oil in a pan and fry ginger and spring onions till fragrant.

Add the chicken wings and coat with the oil. Keep tossing till the skin is browned, about 2-3 minutes.

Add water till it just covers the wings, then add light and dark soy sauce, followed by star anise and rock sugar. Stir everything together to combine. Bring to boil and reduce heat to a small simmer.

Cover and cook for 25 minutes till wings are tender. Then remove lid and reduce slightly. Serve hot with rice.

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