Three Cup Chicken Wings

Name: Three Cup Chicken Wings
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 12 chicken wings with drumettes; 7 cloves garlic; 1 piece ginger; 1 red chili pepper; 2 sprigs fresh Thai basil; 3 green onions; Seasonings; 3 tablespoons black sesame oil (about 45 ml); 3 tablespoons soy sauce (about 45 ml); 2 teaspoons palm sugar (about 8 grams); 1 small piece rock sugar; 3 tablespoons rice wine (about 45 ml)

廚房女漢子-Ritas @ritas_kitchen26

Three cup sauce is perfect for chicken dishes! Even with just chicken wings, it tastes amazing. Cut the wings into smaller pieces so they're easy to eat and soak up the flavor. They're tender and juicy! Since we're not serving this with rice, I used less soy sauce, and the veggies are just right as a side. Also, feel free to check out Woman Rita's Kitchen on Facebook: https://m.facebook.com/Womanritaskitchen/

廚房女漢子-Ritas @ritas_kitchen26

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Ingredients

45 minutes

Serves 4 servings

12chicken wings with drumettes
7 clovesgarlic
1 pieceginger
1red chili pepper
2 sprigsfresh Thai basil
3green onions
Seasonings
3 tablespoonsblack sesame oil (about 45 ml)
3 tablespoonssoy sauce (about 45 ml)
2 teaspoonspalm sugar (about 8 grams)
1small piece rock sugar
3 tablespoonsrice wine (about 45 ml)

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Steps

45 minutes

1

Rinse and drain the chicken wings. Rinse and drain the green onions, ginger, garlic, chili pepper, and Thai basil. Peel the garlic. Cut the green onions into sections, separating the white and green parts. Slice the ginger. Remove the seeds from the chili and slice it diagonally. Cut the chicken wings at the joint, then cut both the wings and drumettes in half.
2

After cutting, you’ll have a large plate of pieces! Heat a pan and add a little high-quality olive oil. Sauté the ginger slices and garlic until fragrant, then add the black sesame oil.
3

Add the chicken wing pieces and stir-fry. Add the soy sauce, rock sugar, and palm sugar, and stir-fry. Pour in the rice wine and bring to a boil.
4

Let it boil to cook off the alcohol. Cover and simmer on low heat for 20 minutes, then uncover and cook over medium-high heat to reduce the sauce. Taste and adjust the seasoning if needed.
5

Add the green parts of the green onions, chili pepper, and Thai basil. Stir-fry, cover, and let it steam for 30 seconds to release the basil aroma. Uncover and transfer to a serving plate.