Cook time: 35 mins
Yield: 3 to 4 serves
Ingredients:
- 16 pcs (about 870 gm) chicken wings
- 2 to 3 slices ginger
- 2 spring onion, roughly chopped
- 125 ml light soy sauce
- 125 ml dark soy sauce
- 250 ml water
- 3 Tbsp shaoxing wine
- 1 tsp Sichuan peppercorns
- 3 to 4 star anise
- 2 slices bay leaves
- 50 gm rock sugar, or taste
- Put in ginger and spring onion in boiling water, blanch the chicken wings to remove blood and impurities if any. Drain well. Rinse and soak in cold water for 10 minutes. Set aside.
- In a deep pot, pour in light soy sauce, dark sauce, water and wine. Add Sichuan peppercorns, star anise, bay leaves and rock sugar. Bring it to a boil over high heat. Add in chicken wings. When it boils again, reduce heat to medium-low, and simmer for about 15 minutes, or until cooked through. Turn off the heat. Let the chicken wings sit inside the pot and steep for about 15 to 20 minutes. The wings will take up more flavours of the sauce. Serve hot and enjoy!
- By immediately soaking the chicken wings in cold water after blanching, it helps the chicken skin keep nice and crispy.
- You might leave the chicken wings in the sauce for a while and let them take up more flavours. But you can serve them immediately if you run out of time.
- Rock sugar is highly recommended. It will produce glossy and shiny look. It’s available at Asian grocers.
- The leftover sauce can be kept in fridge for a week or so. The sauce can be reused to cook chicken wings again, or hard-boiled eggs if you want. Add certain amount of water if necessary because some water will be boiled away for the first time.
©2026 Christine's Recipes - https://en.christinesrecipes.com/
