Thursday, October 14, 2010

Braised Chestnuts and Chicken Wings

Chicken wings are delicious deep-fried. I certainly can't deny a good buffalo wing. But they can be just as delicious in healthy braised version. The Chinese often like to braise our dishes, and chicken wings are no exception.

braised wings_01

This is a really quick and easy recipe that uses only a handful of ingredients. Chu Hou is a thick, savoury paste made from soybeans, garlic, ginger and sesame seeds, and can be found at your local Asian grocer. The chestnuts are a nice touch and add a hint of sweetness to the dish, but it certainly won't be missed if you don't have any around.

Braised Chestnuts and Chicken Wings
Adapted from life as a h4
Serves 2

1/2 pound chicken wings, separated into mid-section and drumsticks if whole, wing tips discarded
10 chestnuts, soaked overnight if using dried
2 tablespoons Chu Hou paste
1 teaspoon oyster sauce
1 teaspoon sugar
2 slices ginger
2 cloves garlic, smashed

2 stalks green onions, cut into 1-inch pieces

Rinse the chicken wings under cold water and pat try. Put chestnuts in a saucepan with simmering water for 10 minutes, turn off heat and cover for another 10 minutes. Strain through sieve and soak the chestnuts in cold water. If using fresh chestnuts, remove the shell and inner skin one by one.

Heat some vegetable oil in a wok over medium heat. Add ginger and garlic and toss until fragrant, about 1 minute. Add the chicken wings to the wok and stir fry until golden in colour. Add the chestnuts, and then enough water to cover all the ingredients. Bring to a boil over high heat, cover, and turn the heat back down to medium-low. Braise the chicken wings for about 15 and until water has reduced to a sauce-like consistency. Add more water if sauce is thickening too fast.

Add the green onions, cover and cook for another 5 minutes to allow the green onions to soften. Serve immediately.


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