(click to enlarge)
Braised Chicken Wings
China - Sichuan
A simple but substantial appetizer course, tasty and easy to make. Typically
it will be put out on the table for guests to help themselves. Be sure to
provide plenty of napkins and perhaps finger bowls.
Chili fresh (1)
Lard or Oil (2)
Rice Wine (3)
Sesame Oil, dark
- Soak MUSHROOMS in hot water for about 1/2 hour. Discard
stems and cut caps into quarters.
- Blanch CHICKEN WINGS 3 minutes in boiling
water and quench in cold water. Drain and separate into joints setting
aside the tip joints for soup stock.
- Slice ONION crosswise into 1/8 inch slices. Slice GINGER
thin. Seed Chili and chop fine fine. Mix.
- Mix Cornstarch with Water to make a slurry.
- Heat Lard or Oil in a coverable wok or sauté pan,
stir in Onion mix and fry stirring until onions are just
translucent. Stir in Chicken Wings and Mushrooms, then
stir in Soy Sauce and fry stirring for about 5 minutes.
- Stir in Stock and Salt, bring to a boil and simmer
covered for 45 minutes.
- Sort out Chicken Wings and Mushrooms and arrange them
in the serving dish. Strain the remaining liquid into a saucepan (add a
bit of water if needed for straining). Discard all the debris.
- Bring Stock back to a simmer. then stir in the Rice Wine
and Sesame Oil.
- Stir up the Cornstarch mix and then stir it in to thicken. Adjust
the sauce as needed by adding a little water or a little more slurry.
It should have a thick but pourable consistency.
- Pour sauce over the chicken wings and mushrooms in the serving dish
and serve warm.
- Chili: Fresnos are fine, or Serranos for
hotter, or more chili if you want. For details see our
- Lard / Oil: Lard is the prominent
cooking fat in much of China and Thailand. Do not fear it (even by
AHA reckoning it is more healthy than butter). In the 19th century
America practically lived on pig fat, and congestive heart disease
was almost unknown. If you really want to avoid lard, Pure Olive Oil
(not virgin) is your best choice. For details see our
- Rice Wine: Use a good drinkable Chinese
rice wine, lacking that use a dry Sherry. For details see our
Rice Wine page.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
cac_chkwingss1 080921 var - www.clovegarden.com
©Andrew Grygus - email@example.com - Linking to and
non-commercial use of this page is permitted.