Posts Tagged ‘chicken wings’

Braised Garlic Chicken蒜头干烧鸡

Braised Garlic Chicken蒜头干烧鸡

My friend and neighbor Angela gave me some garlic chicken last week and it was very tasty. This is similar to a chicken dish I had in my family growing up in Malaysia, but Angela’s chicken is much more flavorful. I decided to make it my own, add in some dried red chilies of course to spice it up a little. I chose chicken wings but you can use chopped whole chicken, drumsticks etc. Just be sure the chicken pieces are about the same size. The tricky part is don’t add too much water all at once– or else you’ll have watery sauce, or the chicken maybe be overcooked.

Braised Garlic Chicken 蒜头干烧鸡 Recipe

10 whole chicken wings
2 bulks garlic– skin off and lightly crushed
5 shallots– lightly crushed
1 inch ginger– lightly crushed
10 dried red chilies– soak in hot water then drain
4 stalks green onion– chopped into 1 inch length

2 tbsp soy sauce
2 tbsp oyster sauce
1/2 tbsp dark soy sauce
5 tbsp rice cooking wine
1 tbsp sugar
2 dashes of ground white pepper
1 cup hot water

drizzle: 1 tsp sesame seed oil


  1. Cut wings into drummets, mid-joints and wing-tips. Use only drummets and mid-joints, discard wing-tips or save for other use.
  2. Heat up 2 tbsp oil in a hot wok, saute garlic and shallots until aromatic. Dish out. Maintain the heat.
  3. Saute ginger and dried chilies until aromatic, add drummets and mid-joints to the wok and saute until the surface is cooked. Stir continuously. Add all seasoning,water, garlic and shallots. Stir until the chicken is cooked and there is only a little liquid left (the liquid should be thicken slightly at this point). Add in green onion and drizzle in sesame seed oil. Make a few quick stirs and dish out. Serve hot.

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First time I tried to make salted chicken wings I boiled the wings with all the seasoning together, and ended up with overcooked wings with mushy skin. This time I decided to use the same cooking method as with my drunken chicken, and the skin is so “bouncy”.

Salted Chicken Wings

Salted Chicken Wings

Salted Chicken Wings 盐水鸡翼  Recipe

1.5 lb chicken wing mid joints (about 15 pieces)
water for boiling mid joints

2 tbsp Sze Chuan peppercorns 花椒
4 tbsp salt
3 slices ginger
1 stalk green onion
4 cups water

ice cubes, about 2 trays


  1. Fry peppercorns and salt in dry clean pan on medium heat until aromatic and salt starts to brown. Remove from heat for a few minutes, and add water, ginger and green onion (so that when water contact with hot salt will not create a splash). Return to heat and boil for 5 minutes. Set aside to cool.
  2. Wash chicken wing mid joint, add to boiling water on high heat. When water boils again turn down to medium heat to soft boil for 10 minutes. Turn off heat and simmer for 15 minutes. After taking out the mid joints, continue boiling down the liquid and you’ll have homemade chicken broth.
  3. Remove mid joints and transfer to a large bowl filled with ice cubes. This is to firm up the skin and thus produce a “bouncy” texture. When the skin is firm to the touch, soak them in the cooled marinade for overnight.  Garnish with cilantro and serve cold or room temperature (check the wings after 6 hours of marinating. If the wings reach your desired saltiness, remove from the marinade and keep in the fridge).

Regina’s Note:

  • I marinated the wings overnight and they turned out a bit too salty to my taste, so may use less salt (3 tbsp maybe?) next time if marinating overnight. Also, I forgot to add rice cooking wine when boiling the marinade. I’m sure the wine will add more flavor.
  • I think the marinade can be frozen and reuse for at least 2 more times.

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Drunken chicken wing is ordinary, but it is the preserved fruit that adds twist to the flavor, and I decide to try it  out for a potluck party. Amazingly, the flavor of preserved kumquat goes very well with the wine, but I find the wine is too strong to my taste. Next time I will dilute the wine with water. This is also a very easy dish and can be prepared ahead of time, perfect for busy days and great as party food.

Drunken Chicken Wings with Preserved Kumquat (话梅鸡翼)

Drunken Chicken Wings with Preserved Kumquat (话梅醉翼)

Drunken Chicken Wings with Preserved Kumquat Recipe


2-3 lbs chicken wings mid joint
1/2 tbsp salt

water for boiling wings

lots of ice cubes– I used 4 trays

750 ml ShaoXing Hua Diao Wine (绍兴花雕酒)– will try 300 ml wine mix with 300 ml water next time
20 preserved sweet kumquat (话梅金桔)– or preserved sweet plum (甜话梅)
8 tbsp fish sauce– I used ‘3 Crab’ brand
4-5 tbsp sugar
1 tsp salt


  1. Clean chicken wings and season with salt. Cook wings in a big pot with boiling water (water must cover the wings) uncovered until chicken is cooked, about 10 minutes. Meanwhile, combine all marinade ingredients in a bowl, stir until sugar dissolves. Lightly smash kumquat for the flavor to come out quicker.
  2. Drain chicken wings to a big bowl cover with ice cubes (I did one layer of chicken follow by one layer of ice to ensure even coldness). When the wings are cold they will be firm to the touch.
  3. Remove cold wings and soak in the marinade, cover and chill in the fridge for at least half day or overnight for the flavor to come out. Serve chill or room temperature.


  • The  longer the wings soak in marinade, color of the wings will turn darker.
  • I freeze the marinade– we’ll see if it’s still good for reuse.

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