I got the idea from Chinese stewed duck ‘Lor Ark’ posted by pablopabla in his blog Hochiak! Delicious Asian Food. I made the stewed duck before and it turned out delicious, so I did it with chicken wings this time. I also added some chili powder for a little kick in flavor. Overall this dish turned out delicious too, and with the leftover sauce and some tofu and hard boiled eggs, I got another yummy simple dish– stewed eggs and tofu.
Stewed Chicken Wings Recipe
15-20 chicken wings (mid joints)
1 inch ginger
1/2 inch galangal
4 cloves of garlic
1 tsp five-spice powder
2 tbsp dark soy sauce
2 tbsp sugar
salt to taste
chili powder (optional)
4-5 cups hot water
- Clean chicken wings and season with five spice powder for 30 minutes.
- Blend ginger, galangal, garlic and shallots in a blender, adding just enough water to facilitate blending.
- Heat up a wok and add some oil. Fry the blended paste until fragrant, add dark soy sauce and sugar, stir well.
- Add chicken wings and stir until the skin is cooked and shrink slightly. Add hot water and bring to a boil. Then reduce heat to medium and cook until the wings are done and sauce thicken slightly. Turning occasionally so the wings won’t stick to the bottom. Add salt and chili powder to taste. (if the wings are done and the sauce is still watery, remove the wings and continue cooking the sauce, until it thicken slightly).
I didn’t have fresh shallots this time so I used fried shallots in my pantry, just added it after I added the chicken wings to the wok.