Tender Braised Soy Sauce Chicken Wings

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1. 1

   Mix 1.5 tbsp of tapioca flour with 50 ml of water in a bowl until well-combined. Set aside.

   water 250 mltapioca flour 1.5 tbsp

   ▶ 0:13

2. 2

   In a mixing bowl, combine 3 tbsp light soy sauce, 1/2 tbsp thick soy sauce, 1 tsp black sesame oil, 1 tbsp brown sugar, 1 tbsp Shaoxing wine (or cooking rice wine), 1/4 tsp pepper, and 1 tbsp cooking oil. Whisk until well combined and set aside.

   cooking oil 2 tbsplight soy sauce 3 tbspthick soy sauce 1/2 tbspblack sesame oil 1 tspbrown sugar 1 tbsppepper 1/4 tsp

   ▶ 0:27

3. 3

   Prepare the aromatics: crush and lightly chop 50g of garlic, cut 75g of ginger into long strips, and cut 80g of spring onions into 3 parts (with white stems/leaves cut to 1.5 inches).

   garlic 50gginger 75gspring onions 80g

   ▶ 1:04

4. 4

   In a large bowl, combine 1.2 kg of chicken wings (cut into halves) with 1/2 tsp salt, then pour the premixed sauce over the chicken. Rub to coat well. If time permits, marinate in the fridge for 1 to 2 hours (or 1 hour for immediate cooking).

   💡 Leaving it in the fridge for 1-2 hours allows flavors to penetrate better.

   chicken wings 1.2 kgsalt 1/2 tsp

   ⏱ 2 hours⏱ 1 hour▶ 1:51

5. 5

   Heat 2 tbsp of cooking oil in a wok over medium heat. Add the crushed garlic, ginger strips, and the white stems of the spring onions. Stir fry for about 3 minutes until the garlic and ginger are soft, fragrant, and translucent.

   cooking oil 2 tbspgarlic 50gginger 75gspring onions 80g

   🔥 medium heat⏱ 3 minutes▶ 3:21

6. 6

   Add the marinated chicken wings to the wok and stir to coat with the fragrant oil. Cover the pan and reduce heat to medium-low. Braise for 20 minutes, stirring occasionally to prevent burning.

   chicken wings 1.2 kg

   ⏱ 20 minutes▶ 3:59

7. 7

   Add 250 ml of water to the pan. Stir to combine. Cover the pan and raise the heat to medium, then continue braising for another 20 minutes until the chicken is soft and tender.

   💡 Adding water allows the chicken to boil further without losing too much moisture.

   water 250 ml

   🔥 boil⏱ 20 minutes▶ 5:06

8. 8

   Add the tapioca flour slurry and the remaining 80g of cut spring onions to the pan. Stir quickly for 10-15 seconds to thicken the gravy, then switch off the heat.

   💡 The residual heat will cook and soften the spring onions.

   spring onions 80gtapioca flour 1.5 tbsp

   ⏱ 10-15 seconds▶ 5:48

9. 9

   Dish the chicken onto a serving plate and sprinkle with the remaining sliced spring onions to garnish.

   spring onions 80g

   ▶ 6:06

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Home Cooking with Somjit on YouTube