Wuxi Chicken Wings (Ginger Wine Soy Sauce Chicken Wings) 無錫鸡翅



Wuxi (無錫) style of cooking although quite similar to Sweet and Sour style which taste sweet with a hint of saltiness. Sweet & Sour style is adding tomato ketchup whereas Wuxi style is adding Shao Hsing Hua Tiao Chiew wine which made the cooked meat has very nice wine aroma.

 

I cooked this dish also partly wanted to support my bro Chef and Sommelier's  Little Thumbs up event for "Ginger" theme..

 

This Wuxi style is on slightly sweet side, i feel not so suitable to eat with rice, but perfectly to enjoy over with wine or beer..

Wuxi Chicken Wings (Ginger Wine Soy Sauce Chicken Wings) 無錫鸡翅

(recipe source: modified from the Carol’s自在生活recipe)

18pcs Chicken middle wings

1tbsp light soy sauce

1/2tbsp Shao Hsing Hua Tiao Chiew wine 紹興花彫酒

1 spring onion, slices

5 slices of young ginger

1/3cup water

Seasonings

2tbsp dark soy sauce

80g rock sugar

1pc star anise

1tbsp Shao Hsing Hua Tiao Chiew wine 紹興花彫酒

1/2tsp salt or to taste

1tsp sesame oil

1 and 1/2tbsp dark vinegar (I used Yongchun Laocu 永春老醋)

Method

1.     Clean the chicken middle wings, dry well and prick some tiny holes over them with a fork, marinate chicken wings with light soy sauce and wine for several hours.

2.     Add 4tbsp cooking oil in a non-stick pan, pan fry chicken wings till golden brown, set aside.

3.     Remain 2tbsp cooked oil, sauté onion and ginger till aroma.

4.     Add in fried chicken wings, water and add in all seasonings except vinegar.

5.     Cover and cook over low heat till sauce thicken.

6.     Add in vinegar, mix well. Dish out, serve hot.

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids. 

Chef and Sommelier is hosting for this month's event and Ginger is the theme for July. You can join in the fun and contribute your recipes here.