Cha siu chicken wings

This is just one of my mum’s simple, delicious home-cooked recipes. I grew up eating this and it’s one of my favourite dishes. Using Lee Kum Kee cha siu sauce is definitely a short cut to make a delicious home cooked meal.

Credit: Adam Liaw

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 16 chicken mid wings
• 50 ml soy sauce
• 300 g char siu sauce
• 1-2 tbsp vegetable oil
• 20 g ginger, peeled and finely chopped
• 20 g garlic cloves, peeled and finely chopped
• steamed rice, to serve

Serves 4 as a snack

Marinating time: 20 minutes

Instructions

1. Place the wings in a large bowl, add the soy sauce and cha siu sauce, toss to combine and stand for 15–20 minutes.
2. Heat the oil in a large frying pan over medium–high heat. Add the ginger and garlic and stir for 1 minute or until fragrant. Add the wings and cook until golden on both sides. Add 100-150 ml water, cover with a lid, reduce the heat to low and simmer for 10 minutes or until the sauce has thickened and the wings are nicely glazed. Serve with steamed rice.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.