Posts Tagged ‘chinese stew’

Stewed Duck Wings 卤鸭翼

Stewed Duck Wings 卤鸭翼

Stewed Duck Wings 卤鸭翼 Recipe

10 duck wings

Stew Sauce:
3 inch ginger– crushed
3 cloves garlic– crushed
3 stalks green onion
2 star anise 八角
1 cinnamon stick 桂皮
1 honey date 蜜枣
2 sticks rock sugar 冰片糖
3 tbsp rice wine
3 dashes ground white pepper
1 tsp chicken bouillon powder
1/2 cup soy sauce
2 tbsp dark soy sauce 黑酱油
1-2 hot peppers (optional)
4-5 cups water


  1. Clean duck wings and remove any feather tips. Separate drummets, mid-joints and tips.
  2. Add all stew sauce ingredients in a pot. Cover and boil on high heat for 15 minutes to bring out the flavor and thicken the sauce a little.
  3. Add in duck wings, stir to coat the sauce evenly. Cover and bring to a boil. Continue cooking on medium high for 10 minutes, then partially covered and simmer on medium low for another 20 minutes, stirring occasionally. Turn off heat, cover the pot, and let the wings bath in the sauce to soak up the flavor.

Regina’s Note:

  • Since duck wings don’t hold a lot of meat and don’t require long stewing time, I cook down to thicken the stew sauce so the flavor is more concentrated.
  • When the wings are bathing in the sauce, it’s also a good idea to add a few boiled eggs to make soy sauce steeped eggs.
  • The stew sauce can be kept frozen and used over and over again. Just strain the sauce and remove the fat before freezing. Each time before stewing, just add partial amount of the stew sauce ingredients plus the previous利用 used sauce.

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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

Stewed Chicken Wings

Stewed Chicken Wings Recipe

15-20 chicken wings (mid joints)
1 inch ginger
1/2 inch galangal
4 cloves of garlic
8 shallots
1 tsp five-spice powder
2 tbsp dark soy sauce
2 tbsp sugar
salt to taste
chili powder (optional)
4-5 cups hot water


  1. Clean chicken wings and season with five spice powder for 30 minutes.
  2. Blend ginger, galangal, garlic and shallots in a blender, adding just enough water to facilitate blending.
  3. Heat up a wok and add some oil. Fry the blended paste until fragrant, add dark soy sauce and sugar, stir well.
  4. 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.

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