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Tuesday, 22 December 2015
Braised Chicken Wings with Chu Hou Paste 柱侯酱焖鸡翅
Chu Hou paste is one of the 'must have' sauce to standby in my fridge. I use it to stir fry mushrooms, pork, chicken and I especially like it with oxtail. You may check out some of my other recipes using this sauce if you have one and don't know what to do with it. :)
Click the below link for recipes and ideas:
Braised Oxtail & Carrot with Chu Hou Paste
Stir Fry Assorted Mushrooms with Chu Hou Paste
12 Chicken Mid-Wings (or 500g of chicken drumsticks, cut into big chunks)
Seasoning A: 腌料
1 tsp Sesame Oil 麻油 1茶匙
1/2 tsp Corn Flour 玉米粉 半茶匙
2 tsp Ginger Juice 姜汁 2茶匙
1 tsp Sugar 糖 1 茶匙
1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1茶匙
1/8 tsp Salt 盐 1/8 茶匙
2 tsp Soy Sauce 酱油 2 茶匙
Dash of White Pepper 白胡椒粉，少许
1 Large Potato (peeled, cut into cubes) 马铃薯 1 粒，切块
1 Medium Size Carrot (peeled, sliced) 胡萝卜 1条，切片
1 Red Onion (cut into chunks) 红葱 1粒，切块
3 tsp Minced Garlic/ 3 cloves of Garlic (if sliced) 蒜蓉 3 茶匙 或 蒜头3粒切片
1 1/2 tbsp Chu Hou Paste 柱侯酱 1 1/2 汤匙
Some Water 水，适量
Soy Sauce (optional, add to taste) 少许酱油调味
White Pepper (add to taste) 少许白胡椒粉调味
Spring Onion 青葱
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1. In a bowl, mix seasoning (A) to chicken. Cover with cling wrap, marinate overnight in the fridge.
2. Heat oil in a skillet, add in potato and carrot. Stir fry until it's slightly brown, dish out.
3. Top up some oil, add in onion and garlic. Stir fry until fragrant, add in Chu Hou paste and chicken. Stir fry for a minute, add some water (just enough to cover the chicken, see the picture above). Bring to boil, cover and simmer until the potatoes are softened and the sauce is thicken. Add some soy sauce and white pepper to taste.
4. Garnish with spring onion and serve warm with steamed rice. If you like my recipe, click here, LIKE and FOLLOW my facebook page to receive more recipe updates. Enjoy!