First of all, happy new year to all! 2014 was interesting Lots of things happened – both good and bad. Hopefully 2015 will be even better!
This is quite possibly the simplest recipe for chicken wings ever. It’s a household staple! I’ve munched on these since I was but a wee child. The great thing about this is that it only takes a couple of minutes. There’s no marinating; nothing fancy, just straight up homely food. This is actually one of my favourite Chinese dishes my mum would make growing up. I’ve always loved the smooth, slippery, slimy skin on the wings!
Since this is an old family dish and because plenty of Chinese dishes don’t have set recipes, you just gotta wing it! Pun not entirely intended.
We use all three portions of the chicken wings! The tip/flap is actually very tasty because of the smooth skin. You’ll need to separate the three sections. Every Chinese household will have a cleaver! You need to blanch them for a couple of minutes first off in just plain ol’ boiling water to “release the blood”. Not sure this is a thing in English, but this is a thing! All the gunk floats to the top and the water turns a little brown.
Ginger and star anise are the star ingredients for this! Ginger and Chinese cuisine? Who’da thunk it! You’ll need plenty of ginger because that goes into the water for boiling as well as in the sauce later.
Chuck those slices of ginger and the star anise into a pot of water and bring to the boil. You chuck the chicken in and cook through. Takes a good 10-15 minutes.
Take the chicken wings out and drown them in some cold water! Keep running water through until the wings have cooled.
Time to get onto the sauce. Really, this is my favourite. I wish I could have this with everything! Dice shallots.
Chuck the shallots into a bowl with the grated ginger from earlier and put as much or as little salt as you would like. Heat up some oil in a small pan. When the oil is sufficiently heated, you just pour it over the shallots and ginger. Mix together well.
This is what the sauce ends up looking like. It’s absolutely delicious and I always make LOTS to go onto of my wings.
- 1kg chicken wings
- 3-5 star anise stars(?)
- ginger (5 slices & 2 tsp grated)
- 2 shoots of sliced shallots
- salt to taste
- ⅓ cup oil
- soy sauce (optional)
- Section your wings into drummettes, mid section and tips
- Bring a pot of water to the boil enough to cover the wings
- Throw in the wings and cook for about 2 minutes to "release the blood"
- Drain and run cold water over wings until cool
- Bring a new pot of water to the boil
- Toss in garlic slices and star anise into a pot of water
- Bring to boil and add wings
- Cook on low-mid flame for about 10-12 mins
- Drain and run under cold water until cool
- Discard star anise and ginger slices
- Add grated ginger, shallots and salt to heatproof bowl
- Heat oil in a pan
- When oil is hot take off flame and pour directly onto the shallots and ginger
- Mix well