Glazed Sichuan Chicken Wings

Recipe Ingredients

12		Chicken wings
		Marinade
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry or Chinese rice wine
1		Freshly-ground white pepper
		Seasoning Mixture
4		Ginger - (thin) - crushed
1		Green onion, including top - halved
1/2 teaspoon	2.5ml	Toasted Sichuan peppercorns
1/2 teaspoon	2.5ml	Crushed red pepper
		Cooking
2 tablespoons	30ml	Vegetable oil
2		Dried chile peppers
1/4 cup	59ml	Chicken broth
2 tablespoons	30ml	Dark soy sauce
2 tablespoons	30ml	Dry sherry or Chinese rice wine
4 teaspoons	20ml	Dark brown sugar - (packed)
1 1/2 teaspoons	7.5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

Separate the chicken wings into sections; discard the bony tips. Combine the marinade ingredients in a medium bowl. Add the chicken wings. Stir to coat and set aside for 30 minutes. Combine the seasonings mixture ingredients in a small bowl; set aside.

Place a wok or wide frying pan over high heat until hot. Add the oil and whole chiles, swirling to coat the sides of the pan. Add the chicken wings; cook, stirring, until golden brown, about 3 minutes. Add the seasoning mixture; stir for 15 seconds. Stir in the broth, dark soy sauce, sherry, and sugar. Bring to a boil; reduce the heat, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes.

Remove and discard the chiles, ginger, and green onion. Increase the heat to high. Add the cornstarch solution; cook, stirring, until the sauce boils and thickens and the wings are glazed, about 2 minutes.

This recipe yields 24 pieces.

Tip: Stand back a bit from your wok when stir-frying chiles. The volatile oils released by the chiles may sting your nose and eyes.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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