A few years ago, I would never have chosen to eat braised chicken wings (if I had a choice), not to mention cooking it. But somewhere along the way, my relationship with braised foods changed....I am glad to say, for the better. And I have to thank my good friend for that. Both of us lived in Taiwan for a few years, and enjoyed it so much we love going back for holidays. Back then, whenever we visited night markets, she would always buy her favorite braised foods (mix of meats, tofu and vegetables) whereas I ate other stuff that I enjoy. At that time, I never understood why she was so fascinated with braised foods when there is an abundance of delicious foods in the night markets.
During one of our return trips to Taiwan, we visited a Taichung night market and naturally she hunted down a famous braised food stall there. As I was very hungry, I decided to join her braised food feast. Perhaps it had to do with the special braising liquid and process, the soy sauce, the fact that I was hungry, or a combination of all the factors.....To my own surprise, I found the aromatic well-seasoned braised chicken wings and other small bites extremely delicious, and savored every bite of it. That night, it was as if I received a new revelation about braised foods.
Since then, I have been experimenting with making braised foods at home. One of the secrets to great braising, commonly practiced by businesses, is not to discard the old braising liquid but to refresh it by adding more of the same seasonings, spices and water. The resulting liquid becomes aged, and develops deeper and richer flavors. Superior or artisan soy sauce is also highly valued and sought after in braising. In addition, aromatic spices, good control of braising time and heat, amongst other factors, contribute to the exceptional taste and popularity of braised foods in Taiwan.
Today's recipe shares how to make a pot of braising liquid with spices and sauces. While I made chicken and tofu puffs, this cooking style is very versatile, like a hotpot where you can add different ingredients per your liking. In the night markets, they offer a large selection of items and you pick what you want. Other popular choices include tofu, meatballs, fishcake, seaweed, mushrooms, cabbage, bean sprouts, instant noodles, udon, duck wings, and for the more adventurous, pig's blood cake, all sorts of internal parts, etc.
Some items (like meats) will take a longer time to braise than others (like vegetables and noodles). For meats, after they are cooked and removed from heat, it is recommended to leave them in braising liquids for a few hours or overnight to enhance the flavors. For vegetables and noodles, braise them when you want to eat them.
The braising liquid can be refrigerated and re-used within the next few days, and if necessary, replenished with additional water and seasonings. If you want to keep it longer, you can freeze it. Be sure to strain then boil the liquid well (boiling would kill any germs) before refrigerating or freezing it.
So if fragrant sauces, wine and aromatic spices infused foods are your type of thing, join me in this traditional and tasty culinary experience.
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Ingredients
8 chicken wings (un-chilled)
16 tofu puffs
(if desired, add or replace with other ingredients as suggested above)
6 slices ginger
3 stalks scallion, chopped into 3 inch sections
2 tbsp. cooking oil
4 cups water
3/4 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup chinese cooking wine
1/3 cup rock sugar
1/2 tsp white pepper powder
1 braising spice bag
(or make your own spice bag with equal portions of cinnamon, anise star, sichuan peppercorn and fennel totaling 20g. In US, braising spice bags can be found in some Asian supermarkets.)
Heat up cooking oil in pot (or wok) over medium heat. Add ginger, scallion and stir-fry till aromatic.
Add water, light soy sauce, dark soy sauce, cooking wine, rock sugar, white pepper, spice bag and chicken wings.
Bring braising liquid to a boil before reducing heat to low. Cover pot with lid and simmer the chicken wings over low heat for 45 minutes.
When chicken is cooked, add tofu puffs and cook for 5-10 minutes (remove chicken wings first if pot is too tight). Turn off heat.
The chicken wings can be eaten immediately or for more infused flavors, leave the wings in braising liquid (without heat) for 3-4 hours or overnight. They can be eaten warm or at room temperature.
If you plan to re-use the braising liquid, strain the liquid, bring to and let it boil for 2-3 minutes. Allow liquid to cool before storing in fridge (if re-using over next few days) or in freezer (for longer).
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