Dish of Braised Chicken Wings
(click to enlarge)

Braised Chicken Wings


China - Sichuan
Serves:
Effort:
Sched:
DoAhead:  		 6 app
***
2 hrs
Most		 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.

8
4
6
1/2
1
2
1-1/2
1-1/4
2/3
2
1/2
2
2

#
oz
in

T
T
c
t
T
T
t
T
Black Mushrooms  
Chicken Wings
Onion
Ginger root
Chili fresh (1)
Lard or Oil (2)
Soy Sauce
Stock
Salt
Rice Wine (3)
Sesame Oil, dark
Cornstarch
Water
Prep   -   (35 min)
  1. Soak MUSHROOMS in hot water for about 1/2 hour. Discard stems and cut caps into quarters.
  2. 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.
  3. Slice ONION crosswise into 1/8 inch slices. Slice GINGER thin. Seed Chili and chop fine fine. Mix.
  4. Mix Cornstarch with Water to make a slurry.
Run   -   (1-1/4 hrs)
  1. 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.
  2. Stir in Stock and Salt, bring to a boil and simmer covered for 45 minutes.
  3. 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.
  4. Bring Stock back to a simmer. then stir in the Rice Wine and Sesame Oil.
  5. 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.
  6. Pour sauce over the chicken wings and mushrooms in the serving dish and serve warm.
NOTES:

  1. Chili:

      Fresnos are fine, or Serranos for hotter, or more chili if you want. For details see our Chili Page.

  2. 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 Lard page.

  3. Rice Wine:

      Use a good drinkable Chinese rice wine, lacking that use a dry Sherry. For details see our Rice Wine page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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