Braised Chicken Wings (Hong Shao Ji Yi)

Ingredients

• Fresh chicken wings (Chicken wing middles are recommended for a more tender meat)
• Sliced ginger (Fresh ginger is recommended for the best fishy odor removal)
• Scallion segments (推荐使用大葱白部分，香味更浓郁)
• Garlic
• Bay leaf
• Star anise
• Dried red pepper (Optional, omit if you don't like spicy food)
• Rock sugar (Crystallized sugar)
• Yellow rice wine or cooking wine (Choose one; yellow rice wine has a richer flavor)
• Light soy sauce
• Dark soy sauce
• Salt
• Sugar
• White pepper powder (White pepper is recommended for a milder scent)
• White sesame seeds (Roasted)
• Chopped green onion (Garnish)

Steps

1. Wash the chicken wings clean. Make three cuts in the thick parts of the wings with a knife, and make one cut on the back side to facilitate flavor absorption.
2. If the wings are not fresh, you can soak them in ginger water for 10-20 minutes after scoring them.
3. Prepare 10g sliced ginger (3-4 slices) and 15g scallion segments (2-3 pieces); prepare 3-4 cloves garlic (about 15g) and smash them with a knife (do not chop finely); arrange 1 bay leaf, 1 star anise, and 2 dried red chilies (optional) aside.
4. Heat up the wok and start the fire. Add enough water to the pot to cover all the wings. Put the treated wings into the pot over cold water (starting with cold) and add 20ml yellow wine or cooking wine, plus 2 slices of ginger (about 5g). Bring to a boil over high heat, keep boiling for 2-3 minutes over high heat, and skim off the floating foam.
5. Remove the wings after boiling and wash them twice with warm water to thoroughly remove blood foam. Drain the water and set aside.
6. Use another wok, heat it up and add 10-15ml cooking oil.
7. When the oil temperature reaches 50% (lukewarm), add 15g rock sugar. Turn to high heat and dissolve the sugar completely. After the sugar melts and changes color, turn to low heat. Keep frying until the sugar turns a dark red (jujube color). Immediately add the drained wings and stir-fry quickly for 1-2 minutes so each wing is evenly coated with the caramel color.
8. Add the prepared 1 bay leaf, 1 star anise, 2 dried red chilies (optional), the remaining 2 slices of ginger (about 5g), 15g scallion segments, and the smashed garlic. Stir-fry for 30 seconds until the aroma of the spices is fully released.
9. Pour 15ml cooking wine or yellow wine along the edge of the pot, and 15ml light soy sauce. Stir-fry quickly for 10 seconds.
10. Add warm water (temperature approx. 50-60°C). The water level should just slightly cover all the wings.
11. Add 5ml dark soy sauce, 3g salt, 2g sugar, and 1g white pepper. Stir gently with a spatula.
12. Cover the wok with a lid and simmer over medium-high heat for 7-8 minutes.
13. Open the lid and discard the bay leaves, star anise, ginger, scallion segments, and garlic with a pair of chopsticks.
14. Turn to high heat, keep stirring constantly, and reduce the sauce until it thickens (about 1-2 minutes).
15. Turn off the heat. Transfer the chicken wings to a plate and drizzle the remaining thick sauce in the pot over them.
16. Finally, sprinkle 3g white sesame seeds and 5g chopped green onions to finish.