Braised Chu Hou Chicken Wings (柱侯雞翼)

Finding balance between a busy schedule and enjoying quality meals at home can be effortless with the right approach. This Braised Chu Hou Chicken Wings recipe delivers authentic Cantonese flavors with minimal time and effort, making it an ideal choice for quality-conscious home cooks.

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 rich, savory, and slightly sweet notes of fermented soybean Chu Hou paste perfectly coat every piece of chicken wing, creating a deeply satisfying dish that pairs exceptionally well with warm steamed rice. Cooking does not need to be complicated to be nourishing. By streamlining the cooking process into a 15-minute quick stir-fry and braise, this recipe preserves simple ingredients while ensuring a balanced meal with added fresh peppers and onions. Embracing everyday grace through shared meals allows us to slow down and appreciate life's quiet moments. Simplify your routine, cook efficiently, and dedicate your saved time to what matters most.

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.