Braised Chicken Wings with Ginger and Green Onions Recipe

I absolutely love braised chicken wings, not sure why I took this long to feature this simple and comforting dish.  Anyway, for today apart from the requisite ginger and green onions, I took a slightly different route and added some chicken abalone sauce from Yuen Chun to the mix and the result was a pleasing mixture of abalone flavour mixed in well with the ginger and green onions.  Apart from marinating the chicken wings for at least 30 minutes, I also pan-fried the chicken wings with the green onions and ginger before adding the liquid for braising.  Another thing to take note is that the chicken wings should be out of the fridge for at least 1 hour before you plan to cook to avoid tough meat.



This is an extremely easy dish and would definitely prove to be popular as most of us love chicken wings right? This is great on its' own or with hot steamed rice.  Enjoy!  This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

Serves 2

Ingredients:

8 chicken wings, tips snipped off

Marinade:
2 tablespoons Yuen Chun abalone chicken sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon thick caramel sauce

6 slices ginger
2 stalks green onions, sliced
3 cloves garlic, smashed
1 piece lump sugar (about 1 tablespoon worth)

Method:

Firstly, mix the marinade together.  Marinade the chicken wings for at least 1 hour. 

Heat up a wok until almost smoking.  Add 3 tablespoons of oil.  Turn to low.  Add garlic, green onions and ginger.  Stir-fry until aromatic.

Add chicken wings and turn the heat up.  Pan-fry for about 5 minutes, stirring around often.  Add about 1 cup of water.  Bring to a boil and add the lump sugar.  Turn heat to low and cover to braise.  Braise on low heat for about 30 minutes.  Remove from heat and serve warm.

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