2020 KEEN HOME COOK FINALIST: HAYLI CHIU

Grandma's Favourite Chicken Wings

"The recipe is my grandma's favourite dish to cook. When I moved to London to study abroad, I always wished to recreate the taste of home and have experimented a lot with it to figure out the recipe. I believe it demonstrated different culinary skills and is truly a 'home cooked' dinner."

Ingredients

  • Chicken wings- 12 full wings

  • Carrot —120 g

  • Daikon (preferred) or parsnips —120g

  • Ginger—10-15 g

  • Mirin—6 tablespoon

  • Granulated Sugar—1 tablespoon

  • Soy sauce—6 tablespoon

  • Chicken stock — 400cc

  • Sesame oil

  • Green onion – 3-4 sticks

  • Mint leaves – 6-8 sheets for garnishes

  • White sesame – a little bit

  • Corn starch or flour – a little bit

  • Short grain rice – 250 g

Method

1. Prepare the ingredients by cutting parnips into edible cubes, and ginger into thin slices.

 

2. Cut out the white part of the scallion. Julienne the white part.

 

3. In a large bowl, mix the chicken stock, soy sauce, sugar, mirin/fish suace, and sake/cooking wine.

 

4. Gently sear the chicken wings in a sauce pan until golden brown. Add parsnips and ginger to the pan.

 

5. Pour the sauce prepared in step 3 into the sauce pan. Cover the sauce pan and continue heating with low heat for 25-30 minutes.

 

6. Remove lid and turn to high heat, add corn starch to sauce. Reduce the sauce to a consistency you prefer.

 

7. Serve the chicken wings with white rice. Enjoy!

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