Braised Chicken Wings in Bean Sauce

1. 1

   Set a wok or a large pan over high heat.

2. 2

   When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread.

3. 3

   When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes.

4. 4

   Stir in the garlic; cook until soft, about 15 seconds.

5. 5

   Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper.

6. 6

   Bring to a boil.

7. 7

   Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes.

8. 8

   Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm.

9. 9

   Skim off and discard the fat from the pan juices.

10. 10

    Measure the juices.

11. 11

    If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount.

12. 12

    If less than about 1 cup, add water to make that amount and bring to a boil.

13. 13

    Pour the pan juices over the wings, and garnish with the cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.