We have many kinds of braised food in China, like chicken wings, chicken legs, pork, fish, ribs, even tofu. People in many parts of China have rice in daily meals, and soy sauce is a good match for rice.
There are many different ways to cook braised food. The one I am about to introduce here is an easy one.
Wash the chicken wings.
Heat the oil in the oven. If you use non-stick pan, you can add less oil.
Put the chicken wings in. Fry each side of the wings.
When each side turn brown, add in some light soy sauce and dark soy sauce. (Light soy sauce is salty. Dark soy sauce is for coloring).
Lee Kum Kee Premium Dark Soy Sauce – 16.9 fl. oz.
Keep stir frying and make each chicken wing coated with soy sauce.
Add in enough hot water that over chicken wings. (Cold water will make the meat shrink).
Add in star anise. Star anise is a commonly seen kind of spice in Chinese cuisine.
Hoosier Hill Farm Whole Select Anise Star 8 oz.
And several sugar cubes. (Sugar is also fine). Then cover the pan with lid. Braise with low heat.
When the sauce in the pan becomes about less than 1/3, turn up the heat. Keep stir frying or it will be easy to get burnt.
Stir fry till the sauce is almost dry.
Ready to serve.
You can turn off the heat before the sauce is dry. Then the sauce can be mixed into rice. You will like the taste of rice.
You can also change chicken wings to chicken legs, fish, and ribs. The key of soy sauce is sugar.
