Braised Chu Hou Chicken Wings (柱侯雞翼)

If you love the classic Hong Kong hot pot dish, stewed brisket with Chu Hou paste (柱侯牛腩) like me, you will like this braised chicken wings.

The taste of Chu Hou paste goes really well with the chicken wings. It’s wonderfully delicious.

The wings and the sauce were gone faster than I thought. This dish is so perfect for big fans of rice like my family.

Braised Chu Hou Chicken Wings Recipe

(Printable recipe)
By Christine’s Recipes
Course: Chicken
Cuisine: Chinese
Prep time: 20 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 500 gm chicken wings
• ½ onion, roughly chopped
• ½ capsicum, roughly chopped
• 3 tsp Lee Kum Kee Chu Hou paste
• 1 shallot, sliced
• 3 garlic, sliced
• 50 ml water
• spring onion, to taste

Marinade:

• 1½ tsp light soy sauce
• 1 tsp sugar
• 1 tsp shaoxing wine
• 2 tsp freshly grated ginger juice
• ½ tsp cornflour / corn starch
• ⅛ tsp salt
• white pepper, to taste

Method:

1. Rinse the chicken wings. Wipe dry. Chop into bite-sized chunks. Mix with marinade well. Set aside for 20 minutes.
2. Heat oil in a wok or frying pan. Saute onion until translucent. Push to the sides of wok. Add some oil in the middle. Saute shallot and garlic. Add Chu Hou paste and stir to combine until aromatic. Toss in the chicken wings. Cook until both sides turn lightly brown. Pour in the water. Cover and cook for about 3 minutes, or until 90% done. Add capsicum and stir fry until it turns soft a bit, still remains crisp. Stir in spring onion. Done. Serve immediately.

Notes：

• The power of every stove is very different, so adjust the amount of water accordingly. Add water bit by bit if needed. Don’t pour too much in one go as you don’t want to dilute the sauce.
• When the dish is cooked, it should have some sauce but not too watery.