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Braised chicken wings with white pepper
5 from 24 votes

Braised chicken wings with white pepper

This recipe produces braised chicken wings infused with the warm aroma and subtle heat of white peppercorns. The wings are cut into smaller pieces and simmered in a broth flavored with ginger, soy sauce, and salt. The process yields tender chicken with a lightly spiced, savory flavor, perfect for a main dish garnished with scallions and fresh chili for added freshness and heat.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4 servings
Course: Main Course
Cuisine: Chinese

Ingredients

  • 10 chicken wings
  • 1 tablespoon white peppercorns or black peppercorns, whole
  • 1 tablespoon neutral cooking oil
  • 10 lices ginger
  • 300 ml water about 1 ¼ cups, hot
  • 2 teaspoon dark soy sauce see note
  • ½ teaspoon salt
  • scallions for garnishing, optional, finely chopped
  • fresh chili for garnishing, optional, finely chopped

Instructions

    Cup of Yum
  1. Chop each chicken wing into 3 pieces by cutting through its 2 joints.
  2. Gently crush the whole peppercorns with the side of a knife to open them up a bit (but they should be still in the original shape).
  3. Put oil, ginger and the peppercorns in a wok. Fry over medium high heat until fragrant.
  4. Place the chicken pieces in. Stir fry until they are slightly brown.
  5. Add hot water, dark soy sauce and salt. Bring the water to a boil. Then cover with a lid and leave to simmer for 25 minutes or so (Stir once halfway through).
  6. Garnish with scallions and fresh chili before serving if you wish (optional).

Notes

  • Dark soy sauce can be replaced with light soy sauce for a lighter color without much taste difference.