BRAISED CHICKEN WINGS IN BEAN SAUCE

Braised Chicken Wings in Bean Sauce image

Provided by Mark Bittman

Time 30m

Yield 3 to 4 main-dish servings

Number Of Ingredients 8

Previous Next

2 tablespoons vegetable oil
2 pounds chicken wings, meaty sections preferred
2 tablespoons minced garlic
2 tablespoons ground-bean sauce or hoisin sauce
1 tablespoon soy sauce, or to taste
1 tablespoon sugar (omit if using hoisin sauce)
1/2 teaspoon coarsely ground black pepper
Cilantro leaves, for garnish

Steps:

Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.