Monday, October 18, 2010

Soy Sauce Chicken Wing with Tofu Puff

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
cooking oil

Herbal ingredients
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

  1. Marinate chicken wings with seasonings for 30 mins.  Heat up oil in a pan.  Brown the chicken.  Remove from pan and set aside.
  2. With the remaining oil, saute the garlic and green onion till fragrant.  Return chicken wings to pan.
  3. Add sugar, soy sauce and rice wine and quickly stir fry for a while.  Add all the herbal ingredients and dark soy paste.
  4. 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.