Feeds: 4-6
Ingredients:
2.5lbs chicken wings
.25 C light soy sauce*
2-3 tbsp cooking oil
1 tbsp chinese cooking wine (optional)
2 tbsp garlic chili sauce
3-4 cloves garlic, peeled and crushed
1" section of ginger, sliced
1-2 green onion, cut into large sections about an inch long
* there are a lot of different types of soy sauce. For all my cooking, I tend to use Chinese soy sauces which tend to be less acidic tasting than Japanese ones. My preferred brand is Pearl River, which is pretty easy to find in larger grocery stores and all Chinese grocers.
Instructions:
1. Heat up cooking oil in large saucepan on medium-high. Add garlic and ginger and cook 2-3min until garlic is starting to turn lightly golden and the oil smells fragrant.
2. Add chicken wings and cook for 10-15min until mostly cooked through (skin should have slightly golden hue. Stir often to prevent chicken skin from sticking to pan.
3. Add cooking wine and stir chicken, cooking until alcohol is evaporated (1-2min)
4. Add soy sauce, garlic chili sauce, and green onions and reduce heat to medium. Let cook with lid on for another 10min. Make sure to stir well to make sure outer skin of chicken wings is well coated. This dish is meant to be served with rice so is seasoned a bit saltier. Adjust soy sauce and chili sauce amounts to taste as desired!
5. You can serve as is, or add .5 -1 C water and let simmer with the lid on for another 20min to create a "gravy" that is out of this world good. My husband will happily eat an entire bowl of rice just with this chicken gravy so, worth trying if you like sauce.
6. Top with more green onions and serve with rice.
