Braised Black Bean Chili Sauce Chicken Wings (紅燒黑豆辣椒鷄翼, Hung4 Siu1 Hak1 Dau6 Laat6 Ziu1 Gai1 Jik6)

This dish actually doesn’t take too long to cook once all the preparation work is done. Whole chicken wings, parts separated, or chicken wing drumettes and/or midjoint pieces can be used. The chicken wings are marinated overnight before cooking, with the marinade becoming the basis for the sauce. A wok is used to brown the chicken wings and then the dish is cooked in a Dutch oven. If time is short (or you forget), the chicken wings don’t have to be marinated beforehand; just stir fry to brown and then add the browned wings to the Dutch oven together with the marinade ingredients. The dish will taste slightly different, but is an acceptable substitute to use when time is short. The carrots are cut thin to cook in the short time the Dutch oven is over heat. If the dish is prepared correctly, the beans will still be slightly crunchy.

Enjoy!

Ingredients

3 lb.	1.5 kg.	Whole chicken wings (鷄翼, gai1 jik6), parts separated, or use chicken wing drumettes and/or midjoint pieces
1 in.	2.5 cm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Dark soy sauce (老抽, lou5 cau1)
½ cup	125 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
½ cup	125 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.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
1 lb.	500 g.	Carrots (紅蘿蔔, hung4 lo4 baak6), cut into ½-inch (15 mm.) pieces
1	1	Onion (洋蔥, joeng4 cung1), halved and then cut into ½-inch (15 mm.) pieces
6 oz.	170 g.	One package cloud ear fungus (雲耳, wan4 ji5)
		Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry to deglaze the wok
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Laoganma brand black bean chili sauce (黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4) or equivalent
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water

 

Equipment

		Garlic press
4 qt.	3.8 L.	Covered bowl
14 in.	35.5 cm.	Wok or pan
6 qt.	5.7 L.	Dutch oven

 

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

Preparation Instructions

1. Prepare the whole chicken wings by removing any skin, and separating into individual pieces. Using the wing tips is a personal preference. You can purchase chicken wing drumettes and/or midjoint pieces rather than whole wings.
2. 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, dark soy sauce, 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. Wash and cut the long beans into 2-inch (5 cm.) pieces.
4. Wash and cut the carrots into ½-inch (15 mm.) pieces.
5. Remove the tough outer skin of the onion and cut in half. Cut each onion half into ½-inch (15 mm.) pieces.
6. Open and wash the package of cloud ear fungus. Remove any hard stems.
7. Prepare and mix the sauce in a small bowl: Add the Laoganma brand black bean chili sauce or equivalent. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Pour the contents of the container with the chicken wings into a Dutch oven. Remove the chicken wing pieces from the Dutch oven, leaving the marinade in the Dutch oven, and place the pieces back into the covered container. You want to remove as much of the liquid as possible from the chicken wings to facilitate stir frying in the wok.
2. Heat a wok or pan over high heat before adding oil. Add the chicken 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. Put the chicken into the Dutch oven.
3. Reheat the wok over high heat before adding oil and then the onion. Stir fry the onion and then remove them to the Dutch oven.
4. Reheat the wok over high heat before adding oil and then the carrots. Stir fry the carrots and then deglaze the pan with Shaoxing wine or dry sherry. Place the contents of the wok into the Dutch oven.
5. Add the sauce ingredients to the Dutch oven and mix the ingredients together. Place the uncovered Dutch oven over high heat and bring the contents to a boil. Cover the Dutch oven and then reduce the heat to low to simmer for 10 minutes. Remove the Dutch oven from the heat, uncover, and add the cloud ear fungus and long beans. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Return the Dutch oven to high heat, allow the contents of the Dutch oven to return to a boil before covering and reducing the heat to low to simmer for another 5 minutes. Put the cooked ingredients into a serving dish and serve with steamed rice.