6 chicken wings, separated at the joint (12 total pieces)

1 gallon water

1/2 cup kosher salt

1/4 cup granulated sugar

1 (3-inch) piece ginger root, peeled and roughly chopped

1 cup jasmine rice, rinsed well

1 (2-inch) piece ginger root, very finely grated

1 teaspoon sesame oil

1 (2-inch) piece ginger root, coarsely chopped

1 tablespoon low sodium soy sauce

1 cup chicken stock

1/2 teaspoon black peppercorns

1 tablespoon mirin

1 teaspoon turbinado or raw sugar

1 tablespoon black peppercorns

3 cloves garlic, smashed

2 tablespoons canola oil

Singaporean Chicken Rice Wings