This recipe is intended for eating at breakfast, along with fish or fried egg or something.
I already have two tworecipes for chicken wings already, but they're
marinated in soya sauce and honey, which doesn't seem right for breakfast.
This recipe has changed over the course of time. The current one, from 18 May 2024, is
based on experiments that I made on
8 November 2023:
quantity
ingredient
step
20 g
garlic
1
10 g
ginger
1
45 g
light soya sauce
1
10 g
dark soya sauce
1
water to cover
1
2 kg
chicken wings (about 10)
2
15 g
dark soya sauce
3
10 g
garlic
3
sesame oil?
4
Mix the step 1 ingredients and 1 kg of the wings, bring to the boil and simmer for 30-40
minutes. Remove the wings and allow to cool. Add the remaining wings and the step 3
ingredients and repeat. I don't currently use sesame oil, but I have left it in the
ingredients in case I change my mind.
The broth is gelatinous and can be used for many things. I freeze it in 50 g portions for
KL Hokkien Mee.
Older variants
I previously tried this with cooking them sous vide. Here's the
It bases on my attempt of 6 March 2020. It's somehow messier, and the single use plastics do nothing to
justify themselves
Ingredients
quantity
ingredient
step
1 kg (about 10)
chicken wings
1
20 g
garlic
1
10 g
ginger
1
15 g
soya sauce
1
5 g
dark soya sauce
1
5 g
sesame oil
1
Preparation
Chop garlic and ginger, mix with salt around chicken wings, sprinkle with sesame oil,
and enclose in a sous-vide bag:
