Fast and Easy Chicken Wings with Soy Sauce Recipe

Preparations

Material

500g Chicken wings

Ingredients

Star anise: 3 pieces

Myrcia (Bayberry): 3 pieces

Cinnamon stick: 5g

Dried chili: 3 pieces

Dried galangal: 10g

Ginger: 10g

Shallot: 20g

Seasoning

PRB Premium Deluxe Light Soy Sauce: 500g (The primary salty component that also adds umami and depth.)
PRB KUANGTUNG MIJIU: 50g (Chinese rice wine that adds complexity and a slightly sweet aroma.)
PRB Brown Sugar in Pieces: 435g (Sweetens and balances the salty intensity of the soy sauce.)
PRB Golden Label Chicken Powder: 10g (Adds savory umami and reinforces the chicken flavor.)
Water: 900g (To dilute and provide liquid for braising.)

Method

Step 1: Boil the Chicken wings for 10 minutes

This initial boiling helps remove impurities from the chicken and ensures that the wings are clean. It also starts the cooking process, ensuring even cooking when braised.

Step 2: Fry all the ingredients

Frying the aromatics (like star anise, myrcia, cinnamon, etc.) releases and maximizes their flavors, which will later infuse the braising liquid.

Step 3: Add all the seasoning materials

Mixing all seasonings at this point ensures they’re well-integrated and evenly distributed. This will allow for a consistent flavor throughout the braising liquid.

Step 4: Boil for 10 minutes with low heat

This step helps to meld all the flavors together, creating a rich and flavorful braising liquid.

Step 5: Add the chicken wings to the sauce

Submerging the wings in the braising liquid ensures they soak up all the wonderful flavors, resulting in a savory and aromatic dish.

Step 6: Braise for 20 minutes

Braising helps the chicken become tender and allows it to fully absorb the flavors of the sauce.

Step 7: Turn off the fire

Step 8: Leave the chicken wings to soak for 30 minutes

Allowing the chicken to soak in the sauce even after cooking ensures maximum flavor absorption. The longer it soaks, the deeper and more pronounced the flavors will become.