6 to 8 pcs of chicken wing - scalded
6 to 8 pcs of puffy tofu - scalded and squeezed dry
1 pc of fresh tofu - cut into big cubes
1/2 cup soy sauce
1 tbsp dark soy paste
1 bowl rice wine
2 tbsp rock sugar
6 cloves garlic - unpeeled and pound lightly
2 stalk green onion - cut into about 2 inch length
2 pcs star anise seed
4 pcs chuan xiong
3 pcs gan chao
1 tsp five spice powder
Seasonings for chicken wing
1 tbsp soy sauce
salt and pepper to taste
- Marinate chicken wings with seasonings for 30 mins. Heat up oil in a pan. Brown the chicken. Remove from pan and set aside.
- With the remaining oil, saute the garlic and green onion till fragrant. Return chicken wings to pan.
- Add sugar, soy sauce and rice wine and quickly stir fry for a while. Add all the herbal ingredients and dark soy paste.
- Add the chicken wings, tofu puff and tofu and bring to a boil. Continue to simmer with medium low heat for 25 mins. Check seasonings and add salt if necessary. Garnish with some blanced broccoli. Serve warm.