Oyster Sauce Chicken Wings
A Guangdong-style dish featuring chicken wings as the main ingredient, prepared by frying, braising, and simmering. The finished dish has a golden color with tender, succulent meat.
Ingredients
chicken wing mid-sections
500 g
bok choy (blanch briefly, shock in cold water)
250 g
scallion segments (for sautéing aromatics)
20 g
ginger slices (for sautéing aromatics)
25 g
oyster sauce
40 g
MSG
1 g
fine salt (for blanching bok choy)
5 g
sugar
20 g
soy sauce (for marinating chicken wings)
20 g
water
200 g
oil (for deep-frying)
300 g
Instructions
1
Step 1
Marinate the chicken wings with soy sauce for 5 minutes, then deep-fry until they change color and remove.
2
Step 2
Leave a little oil in the wok, sauté the scallion and ginger until fragrant, then add the chicken wings, oyster sauce, sugar, water, and MSG; braise until the sauce thickens.
3
Step 3
Bring half a pot of water to a boil, add the fine salt, blanch the bok choy briefly, remove and shock in cold water, arrange on a plate, and place the cooked chicken wings alongside to serve.
