Soybean and Kelp Braised Chicken Wings

Name: Soybean and Kelp Braised Chicken Wings
Total time: 1 h
Ingredients: 1 lb chicken wing drumettes; 1 cup (from ½ cup dried) cooked soybeans; 4 oz dried kelp sheets; 3 tbsp light soy sauce; 2 tbsp Shaoxing wine; 1 tbsp vegetable oil; 3, minced garlic cloves; 1 inch, sliced ginger; ½ cup water or chicken broth; to taste salt; pinch white pepper

Tender chicken wings slowly braised with hearty soybeans and silky kelp in a savory soy-based sauce. This comforting one-pot meal practically cooks itself in the pressure cooker.

1h 0m

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Story

A beloved homestyle dish that brings together three nutritious ingredients in perfect harmony. The soybeans become wonderfully soft and absorb all the savory flavors, while the kelp adds a subtle oceanic depth. Perfect for busy weeknights when you want something satisfying without babysitting the stove.

Ingredients

chicken wing drumettes 1 lb

cooked soybeans 1 cup (from ½ cup dried)

dried kelp sheets 4 oz

light soy sauce 3 tbsp

Shaoxing wine 2 tbsp

vegetable oil 1 tbsp

garlic cloves 3, minced

ginger 1 inch, sliced

water or chicken broth ½ cup

salt to taste

white pepper pinch

Instructions

Prep the ingredients

If using dried soybeans, soak them overnight then cook until tender. Rinse the kelp sheets well, then cut into bite-sized pieces about 2 inches long. Rinse the chicken drumettes and pat completely dry.

Brown the chicken

Heat oil in the pressure cooker pot on sauté mode. Add the drumettes and cook until lightly golden on the outside, about 4-5 minutes. This builds flavor. Remove and set aside.

Bloom aromatics

Add the minced garlic and sliced ginger to the pot. Stir for about 30 seconds until fragrant. Pour in the Shaoxing wine and let it sizzle for a moment to cook off the alcohol.

Combine and braise

Return the chicken to the pot. Add the cooked soybeans and kelp pieces. Pour in the soy sauce and water. Lock the lid in place and pressure cook on high for 25 minutes.

Finish and serve

Let the pressure release naturally for 5 minutes, then manually release. Season with salt and white pepper to taste. The sauce should be thick and glossy. Serve hot over steamed rice, spooning extra sauce over top.