Soy Sauce Chicken Wings with Stir-fried Asparagus and Garlic

Kylie Kwong combines soy-braised chicken with stir-fried asparagus to create a simple yet flavourful Chinese meal
By Kylie Kwong
Soy Sauce Chicken Wings with Stir-fried Asparagus and Garlic
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus 30 mins resting
  • Effort: easy

Ingredients

main

  • 110 ml dark soy sauce
  • 110 ml light soy sauce
  • 2 clove garlic, finely diced
  • 4 tbsp white sugar
  • 1 kg chicken wings
  • 110 ml water
  • jasmine rice, to serve

For the stir-fried asparagus and garlic:

  • 2 tbsp vegetable oil
  • 1 bunch of asparagus, trimmed and finely sliced on the diagonal
  • 1 tsp sea salt
  • 1 tsp garlic, finely sliced
  • 1 tbsp rice wine
  • 65 ml chicken stock
  • 1/2 tsp chinese black vinegar
  • 1/4 tsp sesame oil

Method

1. First prepare the soy sauce chicken wings. Combine the dark and light soy sauces, garlic and 2 tablespoons of sugar in a bowl, transfer to a wok and bring to the boil.

2. Add the chicken wings and return to the boil, then reduce the heat to a gentle simmer.

3. Stir to coat the chicken with the sauce, and continue to cook until it becomes a rich caramel colour.

4. Turn off the heat and leave for half an hour.

5. When you are ready to eat, place the wok over a high heat, add the extra sugar and the water and stir to caramelise further.

6. Cover with a lid, reduce the heat and simmer gently for about 15 minutes or until the chicken is cooked.

7. Around 5 minutes before the chicken has completed cooking, cook the stir-fried asparagus. Heat a wok, add in the oil and heat through.

8. Add in the asparagus and the sea salt and stir-fry for 1 minute.

9. Add in the garlic and stir-fry for 1 minute.

10. Pour in the wine and stir-fry for a further 10 seconds, then add in the stock and simmer for 2 minutes or until the asparagus is just tender.

11. Add in the vinegar and sesame oil, stir to combine, then serve at once.

12. Serve the chicken wings on a large bed of cooked jasmine rice with the stir-fried asparagus and garlic.

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