Soy Sauce Chicken Wings (Slow Cooker)
Soy Sauce Chicken Wings (Slow Cooker)
This is the Cantonese version of Taiwanese 3 Cup Chicken, and is tasty. This is normally made with whole plump chickens and once they have cooled completely, they are simply chopped. This recipe will use wings, drummettes (called wing sticks in Thailand) and middle wing sections (called middle wing sticks in Thailand) cooked in a slow cooker.
Equipment
- Slow Cooker
Ingredients
- 3/4 cup light soy sauce
- 1/4 cup dark soy sauce
- water, as needed
- 1 - 1 ¼ kilos chicken wings, (1 - 1 ½ lbs)
- 2 inches fresh ginger, peeled and sliced
- 3 cloves garlic, smashed
- 3 tablespoons sugar
- 1 stick cinnamon
- 2 pieces whole star anise
- 2-3 spring onions, chopped
- fresh cilantro, for garnish
Instructions
- Prep the chicken by rinsing it, then cut the tip off, then separate the drummette (wing stick) from the middle wing (middle wing stick). You can use the tips if you like or discard.
- Add the ginger, star anise, cinnamon, garlic, sugar, and both soy sauces to your slow cooker. Give the mixture a stir.
- Place the wings in your slow cooker.
- Add water as you stir the wings around to get them settled into the liquid, add just enough water to cover the wings.
- Place the slow cooker on High setting 1 hour. Give the wings a quick stir then turn the cooker to Low setting and let cook for 2 hours. Sprinkle the chicken with the spring onion about 10 minutes before serving.
- Use a spoon to remove the chicken to a serving platter or bowl and spoon the sauce over the wings.
- Serve with rice or noodles, spoon sauce over the rice or noodles as desired. Enjoy.
Notes
Low cost per serving.
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