GRANDMOTHERS CHINESE CHICKEN WINGS


GRANDMOTHERS CHINESE CHICKEN WINGS

Recipe courtesy of Andrew Zimmern   Food Network 
Total Time:  
45 min  Prep:  10 min  Cook:  35 min

  • Are you tired of Buffalo Wings and need something from the other side of the world.  Here is a great recipe I found that on TV that Chef Andrew Zimmern calls his favorite and the credit is to him.

  • But DO NOT ALTER the recipe because according to Zimmern, it was developed 500 years ago, and he received the recipe from a friend, authenticated it, and it is delicately balanced.  If you change the ingredients or alter the measurements it will not be the same, he reinforces that point.
       
  • MEASURE CAREFULLY AND EXACT.  Use Natural Soy Sauce, not manufactured.  See my notes.  Most Soy Sauces contain a whole bunch of things you don’t want in this recipe, preservatives, colorings as they will surface in the glaze during the reduction and taint the taste.  READ HERE: SOY SAUCE

INGREDIANTS

  • 16 whole chicken wings, flap segments removed and saved for stock
  • 1/3 cup sake
  • 1/3 cup soy sauce (Natural Soy Sauce, no added ingredients  or they will stick to glaze)
  • 4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.)
  • 3 tablespoons miring (japans rice wine and water)
  • 3 tablespoons oyster sauce
  • 4 large thin slices fresh ginger
  • 2 cloves star anise
  • 1 dried hot chile
  • 1 cinnamon stick
  • Shaved green onions, halved.  I throw some in the pot while cooking down and then more for garnish and with sesame seeds.

PROCESS

Place a 14-inch nonstick sauce pan over high heat.  Make sure its big enough.

Add the chicken and dry-sear to lightly brown the chicken. 

Add the sake, soy sauce, 1/3 cup water, brown sugar, miring  oyster sauce, ginger, star anise, dried red chile, green onions  and cinnamon stick and bring to a simmer. 

Cook, covered, about 12 minutes.

Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. 

Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. 



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