Consort Chicken Wings
A pale-yellow, glossy Zhejiang-style dish featuring tender, succulent chicken wings braised in red wine and beer.
Ingredients
chicken wings (trimmed of wing tips, cut into two sections each)
500 g
soy sauce (part for marinating)
40 g
ginger pieces
15 g
scallion segments
20 g
red wine
150 g
white sugar
5 g
beer
100 g
salt
a pinch
cooking oil (for stir-frying)
50 g
Instructions
1
Step 1
Cut the wing tips off the chicken wings, then cut each wing into two sections. Toss with salt, soy sauce, ginger, and scallions, and marinate for 1 hour.
2
Step 2
Add 50g of cooking oil to a wok, heat until hot, then add the chicken wings and stir-fry until cooked through. Add red wine, beer, and white sugar, add water as needed, bring to a boil and skim off any foam. Transfer to a clay pot and simmer until tender, then turn up the heat to reduce and thicken the sauce until done.
