Japanese Soy Chicken Wings

Asian, Japanese
Soy Chicken Wings

The salty taste of thickened soy sauce on chicken wings is a treat. The method here is to reduce the soy sauce gradually to a syrup while keeping the chicken wings whole, creating a lovely mahogany finish. An excellent side dish is Thai-Style Slaw on the FK web site. Served with steamed white rice.
2 teaspoons peanut or other vegetable oil
2 tablespoons ginger, thinly julienned
2 pounds chicken wings
1/2 cup basic soy sauce (low sodium is acceptable, tamari preferred)
1 tablespoon high-quality sweet soy sauce
1 Put wok on medium high heat and add oil.

2 Add ginger to oil and stir-fry until fragrant, about 30 seconds.

3 Add chicken wings. Stir for a few minutes and turn heat to medium. Every few minutes turn the wings and add a tablespoon of soy until all used up. Cook until it starts to thicken, about 12 minutes.

4 Turn heat to low, stir with dollops of high quality sweet soy sauce. Cook for 10 minutes, stirring and turning a few times. The sauce should be thick, syrupy, mahogany in color, and the wings cooked through.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE To finish with a sweet soy sauce - Kecap Manis is excellent.One pound of chicken wings is about 8 to 10 pieces. If serving other dishes figure two wings per person. As a solo dish, 4 to 5 wings serve one person. However, in starving artist mode, I've eaten the whole dish to be able to keep making art for six hours straight.

Maintenance: If using old-fashioned ironware, quickly inspect for signs of rust spots. Never cook with rust on a wok or utensils. Rust fowls flavor and prevents you from wanting to cook this dish again. Clean with steel-wool pad, wash, then wipe down with cooking oil.

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