Braised chicken wings with white pepper
A simple way to prepare Chinese-style braised chicken wings. The use of whole white peppercorns makes this dish unusually aromatic.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 chicken wings
- 1 tablespoon whole white (or black) peppercorns
- 1 tablespoon neutral cooking oil
- 10 slices ginger
- 300 ml hot water (about 1 ¼ cups)
- 2 teaspoon dark soy sauce (see note)
- ½ teaspoon salt
- Scallions, finely chopped (for garnishing, optional)
- Cresh chilies, finely chopped (for garnishing, optional)
Instructions
- 1
Chop each chicken wing into 3 pieces by cutting through its 2 joints.
- 2
Gently crush the whole peppercorns with the side of a knife to open them up a bit (but they should be still in the original shape).
- 3
Put oil, ginger and the peppercorns in a wok. Fry over medium high heat until fragrant.
- 4
Place the chicken pieces in. Stir fry until they are slightly brown.
- 5
Add hot water, dark soy sauce and salt. Bring the water to a boil. Then cover with a lid and leave to simmer for 25 minutes or so (Stir once halfway through).
- 6
Garnish with scallions and fresh chili before serving if you wish (optional).