Wednesday, March 20, 2013

Braised Chicken Wings with Carrot & Celery

6 chicken wings - separate drummettes and wings
3 slices ginger
2 shallots - peeled and sliced
2 cloves garlic - peeled and chopped
3 dried chillies
2 stalks celery - sliced
12 baby carrots
handful of whole white peppercorns - lightly pounded  
1 star anise
2 cloves
1/2 to 3/4 cup water
cornstarch solution
cooking oil

2 tbsp soy sauce
3/4 tbsp dark soy sauce
1 tbsp shaoxing wine
  1. Add a little oil to a pan.  Fry chicken wings over medium low heat to brown them.
  2. Remove from pan and set aside. 
  3. Add a little more oil to fry the ginger, shallots, garlic and dried chillies till aromatic.
  4. Return chicken wings to the pan.  Drizzle sauce and do a quick stir-fry. 
  5. Add water, celery, carrots, peppercorns, star anise and cloves and bring to a boil.
  6. Simmer over medium low heat for about 20 minutes.
  7. Stir in some cornstarch solution to slightly thicken the gravy.
  8. Ladle into a serving bowl and serve warm with rice.

No comments:

Post a Comment