It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.
- About 2 lbs chicken wings
- 2 tablespoon peanut oil (or cooking oil)
- 1/3 cup dark soy sauce
- 2 tablespoon honey
- 2 tablespoon Chinese wine or 2 tablespoon dry sherry
- 1 garlic clove, crushed
- 1/2 teaspoon finely grated fresh ginger
Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
Add soy, honey, wine or sherry, garlic and ginger, stir well.
Reduce heat to low, cover and simmer about 30 minutes or until tender.
Stir frequently towards end of cooking and make sure the sweet does not burn.
Serve warm or room temperature
Lyn’s stuffed eggplant – I will get the recipe out of her.