Recipe Notes
Prep 10 minutes +15
30 minutes stewing
Yield Serves 4 as main dish; 6-8 as appetizer
There’s nothing like the umami of chicken and Liv Cook Eat soy sauces. Mingle those with the aroma of butter-caramelised onions, and you land at the crossroads of platonic flavors.
You can substitute a small chicken cut into 10, or chicken thighs pieces. Add about 10 minutes to the stewing time.
The recipe gives the option of using whole cinnamon stick and star anise, or purchase commercially prepared, ready-mix five-spice powder.
Ingredients
½ cup LCE Finishing Soy
¼ cup LCE Delicate Soy
¼ cup Sake, rice wine or sherry
1 tablespoon Brown sugar
24 pieces, or ~4 pounds
Chicken wing mid + drumstick segments
1 - 1 ½ cups water, or to barely cover
½ stick Cinnamon, and
2 Whole star anise, OR
½ teaspoon 5-spice powder
3 onions
4-6 tablespoons Unsalted butter
Pinch sugar
Preparation
Place soy sauces, wine, and sugar into a 2 - 2 ½ quart porcelainized cast iron braising pan. Bring to a boil.
Add chicken pieces in one layer and cook until the soy tints the skin. Turn the wings (about 2 minutes per side). Set aside. Tint the remainder.
Return all wing segments to pan and add water to cover.
Place cinnamon stick and anise in a tea strainer or wrap in cheesecloth, and add to braising liquid. Alternately, add 5-spice powder to stewing broth.
Bring to a boil, cover, then reduce to simmer.
Meanwhile, in a separate pan, melt butter, add onions and sugar and saute on medium until onions soften. Cover for 10-15 minutes, or until the onions are lightly caramelized. Set aside.
The wings should be just done after 30 minutes of stewing. With a slotted spoon, remove wings and discard whole spices. Skim off fat. Bring the stew gravy to a boil and reduce liquid to about 2 cups.
Add the onions and stir to combine. Add the chicken and cook over medium until thoroughly heated, about 5 minutes. Serve hot as a main course with rice, or refrigerate and serve cold as an appetizer.