Empress braised chicken wings

NZ Herald 1/3/2011

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Paul Jobin

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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
80 g	Cornflour
½ cup	Water
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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