Ingredients: serves 4
2.2 lb/1 kg plump chicken wings (under no conditions scrawny), 4 tablespoon lightly salted soy sauce, 1/2 teaspoon ground ginger, 1 level teaspoon chili powder (“Strong Steven” hot cherry pepper paste), 2 cloves garlic (garlic cream), 3 tablespoon honey, salt, 8-10 scallions, 4 tablespoon cooking oil, 1/2 dl dry white wine, few stalks celery
Clean the chicken wings of any hair or feathers that may have remained and chop off the very sharp wingtips. Rinse and dry them and put them in a bowl. Mix together the soy sauce, ginger, chili powder (Strong Steven), crushed garlic (garlic cream)
and honey. Add a bit of salt, pour over the wings and rub the sauce into the wings thoroughly. Cover and refrigerate for at least 2 hours, turning them over a few times. Next, place the marinated wings into a pot and pour 8 3/4 oz/2 1/2 dl water over them. Cover and cook on low heat about 45 minutes until soft as butter. It is done when almost all the water has evaporated and only a bit of thick sauce remains on the wings. In the meantime, clean the scallions and slice them into thin rounds. Sauté them in hot oil. Add to the tender chicken, drizzle with
wine and steam for 1-2 minutes. When ready to serve, sprinkle some coarsely cut celery on top. Serve with steamed rice and vegetables sautéed in butter.
Words of Wisdom
For those who prefer more sauce, blend 1 tablespoon all-purpose flour or food seasoning in 1 cup water until smooth and pour over the wings with the scallions and wine. After cooking 2-3 minutes the liquid will thicken nicely. If necessary, adjust the
seasoning, thin with water or wine.
Preparation time: 1 hour 30 minutes + marinade
Calories per serving: 452
Skill: Easy to prepare