Empress braised chicken wings
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|750 g||Chicken wings, meat pulled back on itself|
|3 tbsp||Dark soy sauce|
|1 tbsp||Chinese wine|
|1 tbsp||Fresh ginger, peeled and grated|
|1 clove||Garlic, peeled and minced|
|2 tbsp||Vegetable oil|
|½ cup||Pineapple juice|
|2||Spring onions, sliced on the bias|
|5 slices||Fresh ginger, peeled and julienned|
- In a mixing bowl, whisk together the soy sauce, wine, ginger and garlic. Fold through the chicken wings and marinate for one hour in the refrigerator, covered. Remove the chicken from the marinade, reserving the marinade liquid. Lightly coat the chicken in the cornflour.
- Heat a wok, add the oil then the chicken wings and brown slowly all over. Add the water, pineapple juice, leftover marinade, spring onions and ginger.
- Cover with a lid and simmer for 10 minutes or until tender.
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