Braised Chicken Wings with Oyster Sauce

Page 90

Cuisine: Chinese | Course Type: Main Courses

(1 review)

Tags: chicken braise chicken wings chicken braise chinese cooking

Recipe Review

Another of those 'nearly'-recipes. Nearly perfect. It was extremely delicious, great perfume, great taste, but the process didn't work out as it should.

First of all, we found out that our ten chicken wings weighed approximately half of the twelve chicken wings she recommends - only 800g instead of 1.5 kg. So we decided to use only half of all the other ingredients. So far, so good.

It remains a mystery, however, how you should manage to sear the meat in so little time. 800g is a lot of meat/bone, and when you add all of it in one go, your wok will cool down enourmously. Additionally, the instructions read "Using tongs, add chicken wings to the wok along with marinade." Why use tongs if you're supposed to add the marinade anyway? I let the chicken wings brown for about a minute per side and probably could have done that even longer, and then had to double the braising time as well. I imagine that all would have taken even longer if I had used the whole 1.5 kg chicken wings.

Together with vegetables and steamed rice, the 800g version is a perfect meal for four.

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