Chicken Wings with Oyster Sauce

[tinker]

The wing part of chickens has been neglected by Western cuisine. Trust a Chinese cook to make a lot of delectable dishes out of it. It's actually my favourite part.

This recipe is a firm favourite of mine. Easy to make, just a few ingredients plus has vegetables for balance of flavour and nutrition.

Chicken Wings with Oyster Sauce

12 chicken wings (about 1 kilo)
1-1/2 Tbsp. soy sauce
oil for frying
1 green onion, cut into 6 pieces
6 slices ginger root

*Sauce:
2 Tbsp. oyster sauce
1/4 tsp. salt
1 tsp. sugar
dash of black pepper
1 cup water

*Thickener:
1/2 Tbsp. cornstarch
1 Tbsp. water

1 bunch broccoli

1. Cut the wings in the joints, discard the tip or use for chicken stock. Clean the wings and pat them dry.
2. Add soy sauce and mix them together. Set aside for 20 minutes.
3. Cut and separate the broccoli florettes. Wash well and steam for 3-4 minutes or until just about cooked. Line the sides of a serving plate with the cooked broccoli. Set aside.
4. Heat wok then add oil. Deep fry wings until golden brown (about 5 minutes); remove.
5. Remove oil from the wok. Reheat the wok and add 2 Tbsp. oil. Stir-fry the onions and ginger root until fragrant.
5. Add wings and sauce; bring to boil; cover and simmer for about 5 minutes, or until liquid is reduced to 1/2 cup.
6. Add thickener; stir. Dish up on the serving plate with broccoli. Serve.

Note: For the vegetables, you may use any steamed/cooked green vegetable such as pechay (pak choi), nappa cabbage (Chinese cabbage), regular cabbage, choi sum (Chinese broccoli), etc.

[khartman]

Thanks for sharing this recipe tinker. I never really ate oyster or fish sauce until a friend of ours took us to a pho (prounounce 'fa ahh') soup joint. We now make our own pho soup, including a chicken pho soup, and have a selection of different fish sauces and oyster sauces.

After using these sauces in the soup, we realized they're the real flavor of food we get when we eat at Asian restaurants. I meaning, it's not the soy sauce, it's these two sauces. When we used to try to make asian meals, we couldn't get the taste right using only soy sauce, sesame oil and ginger. Now, we're right on!

For those of you at home , these sauces are a little smelly, but add a lot of flavor and the smell vanishes in the cooking. A friend of ours says the smellier ones cost the most.