Number of serving: 2
Preparation time: 5 minutes
Total Cooking time: 18 minutes
450g mid-joint chicken wings, rinse and wipe dry
1 tablespoon Chinese rose wine (could be replace with red wine)
1 quarter dried tangerine peel, soak in water until soft, scrape off
4 slices Ginger
1 tablespoon oil
75g Rock sugar
1 ½ cups Water
¼ cup Light soy sauce
½ cup Dark soy sauce
1 teaspoon sesame oil
Heat oil in a pot. Put in dried tangerine peel, aniseed and slices
ginger. Stir fry for 2 minutes and pour in Seasoning Ingredients and
bring to boil. Put chicken wings. Cook under medium heat for 10
minutes. Put in wine. Cover the lid and remove from heat. Leave for 6
minutes with the lid on. Ready to serve.
Covering the lid immediate after adding
iin Chinese Rose wine helps keep the wine flavour in the chicken wings.
The remaining heat of the pot also cooks the chicken in slow manner,
without losing it tenderness.