Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik)

1. 1

   Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.

2. 2

   Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.

3. 3

   Add soy, honey, wine or sherry, garlic and ginger, stir well.

4. 4

   Reduce heat to low, cover and simmer about 30 minutes or until tender.

5. 5

   Stir frequently towards end of cooking and make sure the sweet does not burn.

6. 6

   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. 7

   Note: This recipe can use a whole chicken, cut up, instead of only the wings.

* Per serving · 4 servings · Values may vary.

No additional tips available.