Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik)

poniedziałek, 10 lutego 2014

Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik)

Time: 40 mins


  • 1 kg chicken wings (2 lb and 3 oz)
  • 2 tablespoons peanut oil (or cooking oil)
  • 1/3 cup dark soy sauce
  • 2 tablespoons honey
  • 2 tablespoons Chinese wine or 2 tablespoons dry sherry
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated fresh ginger


  • 1 Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
  • 2 Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
  • 3 Add soy, honey, wine or sherry, garlic and ginger, stir well.
  • 4 Reduce heat to low, cover and simmer about 30 minutes or until tender.
  • 5 Stir frequently towards end of cooking and make sure the sweet does not burn.
  • 6 Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
  • 7 Note: This recipe can use a whole chicken, cut up, instead of only the wings.

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