Glazed Sichuan Chicken Wings
Source of Recipe
internet
List of Ingredients
12 whl chicken wings
MARINADE
1 tbl soy sauce
1 tbl dry sherry or Chinese rice wine
1 pch freshly-ground white pepper
SEASONING
4 slc ginger - ; (thin) crushed
1 x green onion ; including top halved
1/2 tsp toasted Sichuan peppercorns
1/2 tsp crushed red pepper
COOKING
2 tbl vegetable oil
2 whl dried chile peppers
1/4 cup chicken broth
2 tbl dark soy sauce
2 tbl dry sherry or Chinese rice wine
4 tsp dark brown sugar - ; (packed)
1 1/2 tsp cornstarch dissolved in
1 tbl water Recipe
Separate the chicken wings into sections; discard the bony tips. Combine the marinade ingredients in a medium bowl. Add the chicken wings. Stir to coat and set aside for 30 minutes. Combine the seasonings mixture ingredients in a small bowl; set aside.
Place a wok or wide frying pan over high heat until hot. Add the oil and whole chiles, swirling to coat the sides of the pan. Add the chicken wings; cook, stirring, until golden brown, about 3 minutes. Add the seasoning mixture; stir for 15 seconds. Stir in the broth, dark soy sauce, sherry, and sugar. Bring to a boil; reduce the heat, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes.Remove and discard the chiles, ginger, and green onion.
Increase the heat to high. Add the cornstarch solution; cook, stirring, until the sauce boils and thickens and the wings are glazed, about 2 minutes.This recipe yields 24 pieces.
Tip: Stand back a bit from your wok when stir-frying chiles. The volatile oils released by the chiles may sting your nose and eyes.
Comments: These chicken wings are hot stuff! The peppery sauce can be used again and again to simmer meats and poultry - it only gets more flavorful with each use. Just strain after using and refrigerate or freeze until you're ready to cook with it again.Yield: 24 pieces
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