Chili Black Bean Sauce Chicken Wings with Zucchini (黑豆辣椒意大利青瓜鷄翼, Hak1 Dau6 Laat6 Ziu1 Ji3 Daai6 Lei6 Ceng1 Gwaa1 Gai1 Jik6)

This recipe was updated on 26 Jun 2015. Some instructions and ingredient quantities were changed.

Cooking chicken wings in a wok requires the use of high heat to brown the wings uncovered and then a lower heat to simmer using a cover. The bean curd sticks used in this dish are also cooked in this manner, but not the zucchini. The zucchini is added at the end of cooking to prevent them from being overcooked. A Dutch oven can also be used in place of a wok.

Enjoy!

Ingredients

2 lb.	1 kg.	Chicken wings (雞翼, gai1 jik6), cut into individual pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Zucchini (意大利青瓜, ji3 daai6 lei6 ceng1 gwaa1), cut into 1-inch (2.5 cm.) pieces on the diagonal
3	3	Dried bean curd sticks (腐竹, fu6 zuk1), rehydrated and cut into 1-inch (2.5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Water or chicken stock
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Laoganma brand chili black bean sauce (黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Laoganma Brand
Chili Black Bean Sauce
(黑豆辣椒油,
hak1 dau6 laat6 ziu1 jau4)

Preparation Instructions

1. Pour boiling water over the dried bean curd sticks in a heat proof bowl and rehydrate the bean curd sticks for at least two hours or overnight.
2. Prepare the chicken wings by separating into individual pieces. Marinate the chicken for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking.
3. Remove the bean curd sticks from the rehydration liquid and cut them into 1-inch (2.5 cm.) pieces.
4. Wash and cut the zucchini into 1-inch (2.5 cm.) pieces on the diagonal.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Prepare and mix the sauce in a small bowl: add the Laoganma brand chili black bean sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or Dutch oven over high heat before adding oil. Add the chicken wing pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the chicken in batches, so be sure to reheat the wok over high heat before adding more oil. Add the bowl with the ginger and garlic, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant.
2. Add any remaining chicken marinade, the bean curd sticks, and then the sauce ingredients to the wok. Add water or chicken stock to cover the ingredients as necessary, mix together, cover the wok, and lower the heat to simmer the chicken wings for 15 minutes.
3. Uncover the wok, increase the heat to high, add the zucchini to the wok and mix together. Once the mixture comes to a boil again, cover the wok, reduce the heat to low, and simmer for another 5 minutes. Take the wok off the heat, uncover, and add the corn starch slurry to thicken the sauce. Return the wok to the heat, increase the heat to high, and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.