Ingredients
- 1.7kg turkey wings
- 30g Rock sugar or brown sugar
- 2 tbsp cooking wine
- 1 Lee kum kee dark soy sauce
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp premium oyster sauce
- 6 of dried chilis or 4 fresh Chilis (chopped)
- 10g of sliced ginger
- 1 tsp of sichuan peppercorn
- 2 of star anise
- 1/2 stick of cinnamon
- 1 tsp salt
- 2 of spring onion (chopped about 5 cm long)
- 1 tbsp chopped spring onion and fresh red chili (for garnish )
Method
- Prepare the turkey wings: Wash the turkey wings and pat them dry with kitchen paper. Make two shallow cuts on the surface of each wing to help them absorb flavors.
- Pan-fry the turkey wings: Heat a frying pan or skillet, add 1 tablespoon of oil, and pan-fry the turkey wings until both sides are golden brown.
- Transfer and simmer: Transfer the fried turkey wings to a soup pot, add all the remaining ingredients, and pour in about 1 liter of water (or enough to just cover the wings).
- Simmer and reduce: Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Finally, increase the heat to reduce the sauce for 10-15 minutes, then turn off the heat.
- Garnish and serve: Sprinkle with chopped spring onions and fresh red chili for garnish. Serve with rice or noodles.
- Enjoy your meal!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM OYSTER SAUCE 255G
