Tag: soy

Easy Chicken Wings Braised In Soy Sauce 简易红烧鸡翅

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.

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Cook One Fish in Two Ways （一鱼两吃）

Compared to fried fish in western countries, Chinese people always choose to cook fish in different ways, like fish soup, braised fish in brown sauce, or steamed fish.


I bought this sea bass from supermarket. Yet, I found it too big and we didn’t have a pan big enough to cook it. So I decided to divided it into two parts. Fish head for the soup. Fish body and tail for the braised one.

Fish head soup is very popular in China, since many people think this dish is very good for health. Nutritious elements in fish will be contained in the soup.

在中国，鱼头汤是一道很受欢迎的菜。很多人认为鱼头汤对身体很补，鱼里面的营养物质会融合到汤里面去。

It is not difficult to make fish soup.

1. Heat the oil in the pan, and fry two sides of the fish head. When the color turns a little brown, pour in the hot water. 

锅内热油，将鱼头两面煎黄，然后加入热水没过鱼头。

2. Add two or three ginger slices, salt and green onion.

加入两三片姜片，盐和葱段。

3. Cook the soup with low heat. The longer you cook it, the whiter will the soup color become.

转小火煮汤，汤煮得越久，汤的颜色就会越白。

4. When the soup color turns milky white, add some tofu ( better be silken tofu) slices into it.

当汤的颜色变成奶白的时候，加入一些嫩豆腐。

5. Cook for another 20 minutes or so. 

再多煮二十分钟左右，让豆腐更好地融合汤的味道

I really think silken tofu is a perfect match to fish soup.

我真的认为嫩豆腐和鱼汤是绝配。

Braised fish in brown sauce

This dish can be done while fish soup on the stove.

1. Similar to the soup above. Heat the oil in the pan, and fry two sides of the fish body. When the color turns a little brown, add in a little light soy sauce, dark soy sauce （light soy sauce contains salt, dark soy sauce is for dark color) and sugar.

和鱼头汤的做法有点像。首先把鱼两面煎黄，然后加入生抽，老抽（生抽含盐，老抽为了上色）和糖。

2. Make the fish coated with sugar soy sauce. And pour in hot water.

让鱼身裹满糖汁，然后加入热水。

3. Put in some ginger slices. Cover the pan with lid.

再加入一些姜片，然后盖上锅盖。

4. When the sauce in the pan become less than 1/4. Take the fish out.

当锅内红烧汁剩下不到1/4时，把鱼盛出来。

5. Keep hearing the sauce in the pan until it becomes very condensed. And pour it onto the fish.

继续加热锅内的红烧汁，至到变得浓稠，然后盛出浇在鱼身上。


Dip the fish with sauce before put it into mouth. It really tastes great.

把鱼肉蘸了红烧汁再放进嘴巴，味道会更好。