ginger chicken wings.

Three days into my semi-summer break (I say semi because I still have a 6.5pg paper due in omg!-I'm-so dead-days) and I'm starting to ease into it. The weather's still acting up though. Maybe it's nature's way of yanking the covers off and dragging me out of my procrastination. >_>; Maybe.

Soo, to combat this sudden onslaught of sunny-then-chilly-and-rainy weather, I've made ginger chicken wings. Since that kind of extreme really takes its toll on the immune system and what better to stave off colds and suppress coughs than ginger. It also gives a lot of flavor to the dish without overwhelming it all while providing a mild hint of heat, just enough to warm the back of the throat.

Ginger Chicken Wings

We'll need:

 











1.5lb chicken wings (rinsed with water and dried)

-marinade-
1/2tsp salt
1/2 tsp sugar
1tsp xiao xing wine (Chinese rice wine)
1tsp freshly grated ginger

-sauce-
2tbls soy sauce
2tbls mirin (sweet Japanese rice wine)
2tbls sake/water or stock of choice
2tbls sugar
1tsp freshly grated ginger

1tbls oil for cooking
chopped scallions for garnish

Utensils:
medium bowl
measuring spoons
frying pan or wok
spatula

~Mix together the ingredients for the marinade (salt, sugar, ginger) in the bowl. Then, add in the chicken wings, tossing until evenly coated with the ginger mixture. Cover with plastic wrap and let marinate in the fridge for at least 1hr or overnight.

~In the same bowl that held the chicken, combine the ingredients for the sauce (soy sauce, mirin, sake/water or stock, sugar, and ginger) and set aside. Heat the frying pan or wok with the oil. Add the wings and fry over medium heat for 15-17minutes, until golden or when the juice runs clean if pierced with a fork. Then pour in the sauce mixture and cook for another 2-3 minutes, until the liquid reduces by half and has a somewhat sticky consistency.

~Plate and garnish with the chopped scallions. Enjoy!