Braised Chicken Wings In Bean Sauce Recipes

BRAISED CHICKEN WINGS IN BEAN SAUCE

Steps:

• Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
• Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.

SOY-BRAISED CHICKEN WINGS

Steps:

• Mix half of ginger, ¼ cup dark soy sauce, and 1 tsp. Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.
• Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and 1 cup water. Bring to a boil, then reduce heat to medium-low.
• Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate.
• Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10-12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.

SPICY BEER BRAISED CHICKEN WINGS WITH SWEET DONAIR SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 375F
• Place chicken wings in a high-sided baking dish, add salt, spices, oil and toss with tongs until evenly coated. Pour in beer and bake at 375F for 55 minutes.
• In a small saucepot whisk together beer and cornstarch until fully dissolved. Set over medium high heat and whisk in maple syrup, lemon juice, yellow mustard and salt. Simmer until thickened, about 5 minutes. Transfer cooked wings to a large metal bowl, drizzle over glaze and toss until fully coated.
• When ready to eat, mix together all dipping sauce ingredients in a small bowl. Serve wings on a large platter alongside sauce, enjoy!

BRAISED CHICKEN WINGS

Steps:

• Drain mushrooms, squeeze out excess water, discard stems and slice caps.
• Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
• Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.
• While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
• Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
• To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.

CHICKEN WINGS WITH BLACK-BEAN SAUCE

Steps:

• Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
• Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
• Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.

BRAISED CHICKEN WINGS WITH BLACK BEAN SAUCE

Steps:

• 1. Soak fermented black beans. 2. With a cleaver, chop off bony wing tips and discard then chop each wing in 5 sections. 3. Dice green pepper and onions. Mince garlic and mash with soaked black beans. 4. Heat oil. Add salt, then black bean-garlic mixture. Stir-fry a few times to heat through. Add chicken sections and brown lightly. 5. Stir in stock and heat quickly. Then simmer, covered, 10 minutes. 6. Add green pepper and onion and simmer, covered, 10 minutes more. Then stir in soy sauce and pepper. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.