Braised chicken wings with white pepper
A simple way to prepare Chinese-style braised chicken wings.
- 10 chicken wings
- 1 tablespoon whole white (or black) peppercorns
- 1 tablespoon neutral cooking oil
- 10 slices ginger
- 300 ml hot water (about 1 ¼ cups)
- 2 teaspoon dark soy sauce (see note)
- ½ teaspoon salt
- Scallions, finely chopped (for garnishing, optional)
- Cresh chilies, finely chopped (for garnishing, optional)
- Chop each chicken wing into 3 pieces by cutting through its 2 joints.
- Gently crush the whole peppercorns with the side of a knife to open them up a bit (but they should be still in the original shape).
- Put oil, ginger and the peppercorns in a wok. Fry over medium high heat until fragrant.
- Place the chicken pieces in. Stir fry until they are slightly brown.
- Add hot water, dark soy sauce and salt. Bring the water to a boil. Then cover with a lid and leave to simmer for 25 minutes or so (Stir once halfway through).
- Garnish with scallions and fresh chili before serving if you wish (optional).
The use of whole white peppercorns makes this dish unusually aromatic. Elements 10 chicken wings 1 tablespoon whole white (or black) peppercorns 1 tablespoon neutral preparation oil 10 slices ginger 300 ml hot water (about 1 ¼ cups) 2 teaspoon dark soy sauce (see note) ½ teaspoon salt Scallions, finely chopped (for garnishing, optional) Cresh chilies, finely chopped (for garnishing, optional) Method Chop each chicken wing into 3 pieces by cutting through its 2 joints. Gently crush the whole peppercorns with the side of a knife to open them up a bit (but they should be still in the original shape).
Put oil, ginger and the peppercorns in a wok. Then cover with a lid and leave to simmer for 25 minutes or so (Stir once halfway through).
Garnish with scallions and fresh chili before serving if you wish (optional).
