Chicken Wings with Red-Fermented Beancurd

Chicken wings are one of most popular snacks and dishes for my friends living in Hong Kong. Why? Not quite sure. It might be easier to get and cook than a whole chicken. If we put up any bring-a-plate social gathering, it’s safe to have an organizer and make sure not every family brings a plate of chicken wings, seriously. Once I joined a gathering for families, by surprise, I found there were seven different dishes of chicken wings served on a long table. We all made fun of ourselves for having a big feast of chicken wings. We did enjoy though. So, you might get the idea of how popular chicken wings are in our culture.

These chicken wings were cooked with a very unique Chinese condiment, red fermented beancurd. Initially, I had a bit of hesitation, joggling for a while before adding the condiment. I guessed it might not appeal to my daughter’s western palate. Yet, it took me by surprise, she loved them and ate more than half of the dish. It might be the charming of chicken wings do the trick anyway. Who knows?

Chicken Wings with Red-Fermented Beancurd (Printable recipe)

Ingredients:

• 650 gm chicken wings
• 1 piece red fermented beancurd, mashed into paste
• 1 tsp Shaoxing wine
• 1 tsp honey
• 3 slices ginger

Seasoning:

• 1/2 Tbsp light soy sauce
• 1/2 tsp dark sauce
• 1 tsp sugar
• 75 ml water

Method:

1. Heat oil over medium heat. Add ginger and red fermented beancurd paste, saute to fragrant.
2. Add chicken wings. Stir to combine and cook until both sides are light brown. Pour in wine and quickly stir to combine. Add seasoning. When it boils, reduce heat to medium-low and simmer until sauce thickens. Stir in honey. Remember to taste by yourself. Add more honey if needed. Serve hot.

Tip:

• If you use frozen chicken wings, blanch in boiling to remove any frozen smell after defrosting.