Ingredients
-
1
-
2
-
1/3
-
2
-
2
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik), Yummy chinese chicken wings from the beautiful book ‘The Complete Asian Cookbook’ by Charmaine Solomon., Added 1/3 cup water, 1-2 teaspoons 5-spice powder, used frozen 2-lb bag chicken wings, cooked in instant pot high-pressure for 5 min, quick release., This was fantastic. I didn’t use wings but cut up four chicken breasts into bite size pieces and followed the rest of the recipe. Served over Basmati Rice with Asian Broccoli and it was fantastic. All three of my kids and my very picky husband cleaned their plates.
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Steps
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1
Done
|
Cut Each Chicken Wing Into 3 Pieces. Discard Wing Tips or Reserve For Stock. |
|
2
Done
|
Heat Oil in Wok or Skillet and Fry Joints on High Heat For 3-4 Minutes, or Until Browned. |
|
3
Done
|
Add Soy, Honey, Wine or Sherry, Garlic and Ginger, Stir Well. |
|
4
Done
|
Reduce Heat to Low, Cover and Simmer About 30 Minutes or Until Tender. |
|
5
Done
|
Stir Frequently Towards End of Cooking and Make Sure the Sweet Does not Burn. |
|
6
Done
|
Serve Warm (the Book Says or at Room Temperature - I Prefer Them Warm), Either With White Rice (serves 4) or as a Main Course For Two (served With a Cool Beer in Front of the Tv). |
|
7
Done
|
Note: This Recipe Can Use a Whole Chicken, Cut Up, Instead of Only the Wings. |
