Japanese Curry Chicken Wing Stew (咖哩鷄翼, Gaa3 Lei1 Gai1 Jik6)

Japanese curry goes well with chicken wings. The chicken wings are marinated before being browned in the Dutch oven. I always marinate my chicken (out of habit and being able to use the chicken in other stir-fry dishes), but you can simplify this recipe and not marinate the chicken at all. Chicken wings cook very fast, so only 15 minutes is needed to cook them with the carrots after being browned. As usual a prepared Japanese curry sauce mix is used and added at the end to finish the dish.

Enjoy!

Ingredients

2 lb.	1 kg.	Chicken wings (鷄翼, gai1 jik6), cut into individual parts
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.	Sugar snap peas (蜜豆, mat6 dau6)
2	2	Carrots (紅蘿蔔, hung4 lo4 baak6), cut into ½-inch (15 mm.) diagonal pieces
		Oil for cooking

 

Sauce Ingredients

3.5 oz.	100 g.	One-half package S&B brand curry sauce mix (咖哩, gaa3 lei1) or equivalent – 4 cubes
3 cups	750 ml.	Water

 

Equipment

6 qt.	5.7 L.	Dutch oven

 

S&B Brand Curry Sauce Mix
(咖哩, gaa3 lei1)

Instructions

1. Prepare the chicken wings by cutting into individual pieces. The chicken does not have to be marinated, and if time is short, this step can be omitted. Marinate the chicken in a covered container 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.
2. Wash the sugar snap peas. Remove the string by holding each sugar snap pea in one hand and pulling the end with the other the length of the sugar snap pea.
3. Wash and cut the carrot into ½-inch (15 mm.) pieces on the diagonal.
4. Open and set aside one-half the curry mix package - four cubes. Measure out the water for the sauce.
5. Heat the Dutch oven uncovered over medium- to medium-high heat before adding oil. Add the chicken wing pieces to the Dutch oven 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 medium- to medium-high heat before adding more oil. Set the chicken aside in a bowl if cooking the chicken in batches.
6. Return all the chicken to the Dutch oven before adding the carrots and the water measured for the sauce. Increase the heat to high to bring the mixture to a boil before covering the Dutch oven and then reducing the heat to low to simmer for 15 minutes
7. Uncover the Dutch oven, add the sugar snap peas, and increase the heat to high to bring the contents to a boil. Cover the Dutch oven, reduce the heat to low, and simmer for another 5 minutes.
8. Uncover and remove the Dutch oven from the heat, add the curry sauce cubes, and stir to dissolve. Return the Dutch oven to the heat, increase the heat to high, and bring the contents to a boil. Cover the Dutch oven, reduce the heat to low, and simmer for another 5 minutes. Put the cooked ingredients into a serving dish and serve with steamed rice.