Oyster Sauce Chicken Wings
A Cantonese-style dish featuring chicken wings as the main ingredient, prepared by frying, braising, and simmering. The sauce is rich and concentrated, and the meat is tender.
Ingredients
Chicken wing mid-joints (marinate with soy sauce for 5 minutes)
500 g
Bok choy (blanch then rinse with cold water)
250 g
Scallion segments
20 g
Ginger slices
25 g
Oyster sauce
40 g
MSG
1 g
Fine salt
5 g
Sugar
20 g
Soy sauce (for marinating chicken wings)
20 g
Water
200 g
Oil (for deep-frying chicken wings)
300 g
Instructions
1
Marinating and Deep-frying
Marinate chicken wings with soy sauce for 5 minutes, deep-fry until the color changes, then remove.
2
Braising
Leave a small amount of oil in the pan, sauté scallions and ginger until fragrant, add chicken wings, oyster sauce, sugar, water, and MSG, braise until the sauce thickens.
3
Plating
Bring a pot of water to a boil, add fine salt, blanch the bok choy briefly, remove and rinse with cold water, arrange on a plate, then place the cooked chicken wings on top to serve.
