Ginger and Scallion Chicken Wings
This is a simple home-style dish with no secrets and no claim to authenticity—simply fragrant and good with rice. Add whatever you like when making it. Ginger and scallions are especially aromatic, and adding shallots makes the dish even more fragrant.
Ingredients
chicken wing flats
7
chicken wing tips
7
ginger
8 slices
cassia bark
4 fingernail-sized pieces
medium red shallots
2
onion
1/2
scallion whites
2 stalks
Instructions
1
Soak and Cut the Wings
Let the chicken wings come to room temperature, then soak them in brine for about 20 minutes. Drain well and cut through the middle of each wing flat to make two pieces.
2
Marinate the Wings
Put the wings in a large bowl. Add 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce paste, 1/2 tbsp oyster sauce, 1/2 tsp sugar, 1/3 tsp ground pepper, 1/2 tbsp mirin, and 1 tbsp clear Chinese liquor. Massage until evenly coated, then add 1 tbsp neutral cooking oil and massage again. Let stand for 30 minutes, or place in an airtight container and refrigerate overnight.
3
Prepare the Aromatics
Slice the ginger, slice the red shallots, coarsely shred the onion, cut the scallion whites into lengths, and break the cassia bark into small pieces. Set aside.
4
Fry the Aromatics
Heat a wok over high heat. Once hot, add the aromatics prepared in Step 3 and stir-fry until fragrant.
5
Add the Chicken Wings
Add the chicken wings and stir-fry briefly. Pour in about 2 tbsp water and toss a few times.
6
Braise the Wings
Cover the wok, reduce the heat to low, and braise for about 10 minutes.
7
Season to Taste
When the cooking time is up, uncover and season to taste.
8
Crisp and Serve
Increase the heat to medium-high and stir-fry until the wings are dry, then continue until browned and fragrant. Transfer to a serving dish. Enjoy!
