During pandemic, we just want to stay home and get rid of going to market. But opening the fridge what we could see is a pack of frozen chicken wings. What should we cook? Actually, together with some basic sauce like soy sauce and oyster sauce, we can already make the very tasty dish of Soy Sauce Chicken Wings. It’s very simple to make!
In this cooking record we will also share how we can make the wings juicy and tender.
豉油王雞翼 Soy Sauce Chicken Wings
The sauce is sweet and aromatic and it goes perfectly with a wide array of food. It’s just a very clear person who invented this dish!
In our version we also elevated the flavour by adding some chilli pepper. Yummy!
Wash the wings and defrost them by either put them into water or on a defrost board like what we did
Color the wings with some dark soy sauce
Prepare some ginger slices, scallions and smashed garlic
Sear the ginger, scallions and garlic on medium low heat until aromatic
Add a bit of Shaoxine wine
Add sauce: 2 tbsp of light soy sauce, 3 tbsp of dark soy sauce, 1 tsp of oyster sauce and some water and rock sugar. We also add some chilli pepper
Add chicken wings. Simmer it until it boils. Then switch off fire with lid closed and let it rest for 10 mins
Flip the wing and repeat the process again. Done!
Please note that as cast iron pot is used, the heat insulation is better so we could cook it twice and it’s done. For other pots being used please check if the chicken is thoroughly cooked using this method.
This cooking method with minimal cooking time is the key of keeping the chicken wings tender and succulent.
The dish on the right of the chicken wings in the first picture is actually Stir-fried Wagyu Tongue. Very delicious. Highly recommended!
Using the same method of course we can cook chicken thighs. See how we did it in our previous cooking record