Chinese 45 min

Chinese Five-Spice Braised Chicken Wings

Name: Chinese Five-Spice Braised Chicken Wings
Total time: 45 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 lbs chicken wings, split at joint, tips discarded; 3 tablespoons soy sauce; 2 tablespoons dark soy sauce; 2 tablespoons Shaoxing rice wine; 1 tablespoon oyster sauce; 1 teaspoon five-spice powder; 2 tablespoons sugar; 4 cloves garlic, smashed; 3 slices ginger; 2 star anise; 1 cup water; 2 green onions, sliced; 1 teaspoon sesame oil

high-proteindairy-freecomfort-foodone-pan

Ingredientsfor 2

440

Cal

34g

Protein

12g

Carbs

28g

Fat

13 lbs chicken wings, split at joint, tips discarded
23 tablespoons soy sauce
32 tablespoons dark soy sauce
42 tablespoons Shaoxing rice wine
51 tablespoon oyster sauce
61 teaspoon five-spice powder
72 tablespoons sugar
84 cloves garlic, smashed
93 slices ginger
102 star anise
111 cup water
122 green onions, sliced
131 teaspoon sesame oil

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Instructions

1
Blanch chicken wings in boiling water for 3 minutes to remove excess fat and impurities. Drain and rinse.
2
In a wok or wide pot, heat 1 tablespoon oil over medium-high. Add garlic, ginger, and star anise. Stir-fry 1 minute until fragrant. Add blanched wings and cook 3 minutes until lightly browned.
3
Add soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, five-spice powder, and sugar. Stir to coat the wings. Add water. Bring to a boil.
4
Reduce to medium-low heat, cover, and braise 25 minutes, turning wings occasionally. Remove lid and increase heat to medium-high. Cook an additional 10 minutes, stirring frequently, until the sauce reduces to a thick, lacquered glaze that coats and clings to the wings.
5
Drizzle sesame oil and garnish with green onions. The wings should be deeply mahogany, sticky, and intensely flavored.