Chicken Wings Simmered in Honey and Soy Sauce
Chicken wings with a honey sweetened soy sauce glaze. Mouth-wateringly good!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Excludes time needed to reconstitute the dried shiitake.
Ingredients (Serves 2)
- 6 chicken wingettesNote
*Middle section of the wing, also called chicken flats. The tip of the wing is removed at the joint.
- 2 tsp soy sauce
- 2 tsp Shaoxing (rice wine)
- 2-3 dried shiitake mushrooms (reconstituted)
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 4 tbsp shiitake mushroom soaking liquid
- 1/2 head broccoli
- 6 quail eggs (canned in water)
- A dash of vegetable oil
Remove the shiitake stems. Lay the blade at an angle and cut the caps into bite-size pieces. Add 4 tbsp of the soaking liquid to the rest of [A] and combine.
Coat the wingettes in the [Marinade]. Divide the broccoli into florets. Parboil and drain. Drain the canned quail eggs.
Heat a dash of vegetable oil in a frying pan or wok. Lightly pat the wingettes dry and place in the pan. Fry both sides over medium heat until crispy, brown, and aromatic. (This also helps to deepen the color of the simmering liquid to create a rich glaze in a limited amount of time.)
Add [A], the shiitake, and the quail eggs to the pan. Bring to a gentle boil and then simmer until most of the liquid has been reduced. Add the broccoli and stir, then plate.