Sunday, November 27, 2005

Soy Sauce Chicken Wings

This dish is what my Malay friend Mimi likes to call "food for fun"; we call it snack food in the West. It reminds me of the hawker street food available in Malaysia and makes me wonder why we don't have such delicious snacks on sale here in Australia. Sadly each time I go to Asia I see more and more Western chain restaurants selling burgers and fried chicken and I hope that the hawkers don't one day disappear.

This recipe can be made as a main meal by doubling the sauce ingredients and using larger pieces of chicken. Both dark and light soy sauces are available in Asian supermarkets. The soy sauce sold in Australian supermarkets is generally light soy sauce. Once the braising liquid has cooled it can be frozen and reused to braise chicken wings again, when you need it.

Soy sauce chicken wings

1 cup dark soy sauce
1 cup light soy sauce
1 cup water
10 chicken wings, approx. (more or less as long as wings are covered with braising liquid)
star anise (optional)

Combine all ingredients in a saucepan, ensuring wings are covered with liquid. If they are not, it's ok to add more water.
Bring to the boil, then simmer until wings are cooked, minimum time 20 minutes.

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