Braised chicken wings with white pepper

Method6 steps · about 35 min

1. 1

   Step 1: Cut each of the ten whole chicken wings through its two joints into three pieces.

   Uses 10 raw whole chicken wings

2. 2

   Step 2: Lightly crush the 1 tbsp whole white peppercorns with the flat side of a knife, just enough to open them slightly while leaving them coarsely intact.

   Uses 1 tbsp whole white peppercorns

3. 3

   Step 3: Put the 1 tbsp neutral cooking oil, ten ginger slices and lightly crushed peppercorns into a wok or pot. Fry over medium-high heat until fragrant.

   Uses 1 tablespoon neutral cooking oil · 10 slices ginger · Lightly crushed whole white peppercorns

4. 4

   Step 4: Add all the jointed chicken pieces and stir-fry with the aromatics until slightly browned.

   Uses Jointed raw chicken wing pieces · Fragrant ginger and peppercorns with cooking oil

5. 5

   Step 5: Add the 300 ml hot water, 2 tsp dark soy sauce and ½ tsp salt. Bring to a boil, then reduce to a simmer and cover. Simmer for about 25 minutes, stirring once halfway through, until the wings are cooked through to 74°C (165°F).

   Simmer chicken wings · 25 minUses Lightly browned chicken wings with aromatics · 300 ml hot water · 2 tsp dark soy sauce · ½ teaspoon salt

6. 6

   Step 6: Serve the cooked wings with their braising sauce. Scatter over the optional chopped scallions and fresh chillies if desired.

   Uses Cooked braised wings and peppercorn sauce · Finely chopped scallions to garnish, optional · Finely chopped fresh chillies to garnish, optional