Braised chicken wings with white pepper
A simple way to prepare Chinese-style braised chicken wings. The use of whole white peppercorns makes this dish unusually aromatic.
Servings: 4 servings
Ingredients
- 10 chicken wings
- 1 tablespoon whole white (or black) peppercorns
- 1 tablespoon neutral cooking oil
- 10 slices ginger
- 300 ml hot water about 1 ¼ cups
- 2 teaspoon dark soy sauce see note
- ½ teaspoon salt
- Scallions, finely chopped for garnishing, optional
- Cresh chilies, finely chopped for garnishing, optional
Instructions
- Chop each chicken wing into 3 pieces by cutting through its 2 joints.
- Gently crush the whole peppercorns with the side of a knife to open them up a bit (but they should be still in the original shape).
- Put oil, ginger and the peppercorns in a wok. Fry over medium high heat until fragrant.
- Place the chicken pieces in. Stir fry until they are slightly brown.
- Add hot water, dark soy sauce and salt. Bring the water to a boil. Then cover with a lid and leave to simmer for 25 minutes or so (Stir once halfway through).
- Garnish with scallions and fresh chili before serving if you wish (optional).
Notes
You may replace dark soy sauce with light soy sauce. If you do so, the finished dish will look lighter in colour but the taste won't change that much.
