I remember my mom making this a lot. Probably because she worked all day and it was easy and tasty. There are just a few ingredients but the end result is delicious. Serve with rice and a simple green vegetable, it is a complete meal with minimal effort.
Makes 4-6 servings
Ingredients
2 tablespoons oil
1 ounce knob fresh ginger, bruised
3 stalks green onion, white and dark green parts separate
2½ pounds chicken wings, split, tips removed
2 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon rice wine
1 tablespoon rock sugar
water
Instructions
- Pat dry chicken wings.
- In a wok or large dutch oven on medium high heat, add oil, ginger and white parts of green onion. Stir fry for about 30 seconds, until fragrant.
- Add chicken wings and stir fry for about 3-4 minutes until evenly coated in oil and lightly golden brown.
- Cover the wings with water, until just covered and add soy sauce, dark soy sauce, oyster sauce and rock sugar.
- Bring to a boil and turn heat down to medium low. Cover and let cook for 20 minutes, stirring occasionally to make sure the wings are not sticking to the bottom of the wok.
- Once the chicken wings are cooked, remove them onto a serving platter.
- Turn the heat up to high and let the liquid reduce until it is thick and glossy, about 20 minutes. Disard ginger and green onion. Place the chicken into the sauce and heat through. Serve on a platter and garnish with remaining green onion.
Soy Sauce Chicken Wings
I remember my mom making this a lot. Probably because she worked all day and it was easy and tasty. There are just a few ingredients but the end result is delicious. Serve with rice and a simple green vegetable, it is a complete meal with minimal effort.
Servings: 4 servings
Ingredients
- 2 tablespoons oil
- 1 ounce knob fresh ginger bruised
- 3 stalks green onion white and dark green parts separated
- 2½ pounds chicken wings split, tips removed
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon rice wine
- 1 tablespoon rock sugar
- water
Instructions
- Pat dry chicken wings.
- In a wok or large dutch oven on medium high heat, add oil, ginger and white parts of green onion. Stir fry for about 30 seconds, until fragrant.
- Add chicken wings and stir fry for about 3-4 minutes until evenly coated in oil and lightly golden brown.
- Cover the wings with water, until just covered and add soy sauce, dark soy sauce, oyster sauce and rock sugar.
- Bring to a boil and turn heat down to medium low. Cover and let cook for 20 minutes, stirring occasionally to make sure the wings are not sticking to the bottom of the wok.
- Once the chicken wings are cooked, remove them onto a serving platter.
- Turn the heat up to high and let the liquid reduce until it is thick and glossy, about 20 minutes. Disard ginger and green onion. Place the chicken into the sauce and heat through. Serve on a platter and garnish with remaining green onion.