Ningde Marinated Chicken Wings

Ningde Marinated Chicken Wings

　　Ingredients

　　Main ingredients: 10 chicken wings, a small piece of old ginger, 3 cloves of garlic, 2 scallions

　　Secondary ingredients: a pinch of salt, 1 tablespoon sesame oil, 3 tablespoons chili oil, 500g marinade broth

　　Directions

　　1. Wash the chicken wings and chop off the wing tips and drumettes. Finely chop the ginger, garlic, and scallions.

　　2. Blanch the chicken wings in boiling water to remove any scum, then drain. Simmer them gently in the marinade broth for 30–50 minutes.

　　3. In a pan, heat the chili oil, then add the chopped ginger and garlic along with the salt. Simmer over low heat until fragrant, then mix in the chicken wings, stirring to coat them evenly with the ginger and garlic.

　　4. Turn off the heat and stir in the scallions and sesame oil until well combined.

　　How to make the marinade broth:

　　Ingredients

　　1. 3–5 star anise, cinnamon stick, fennel seeds, licorice root, sandalwood, spikenard, Sichuan peppercorn, cardamom, 2 black cardamom pods, cloves, Chinese yam, dried luo han guo (monk fruit), 10–15 dried chili peppers

　　2. Fresh ginger, scallion, cooking wine, 2–5 tablespoons rock sugar, 5 tablespoons salt, fresh broth, oil

　　3. 2 pieces of muslin or gauze bag

　　Directions

　　1. Divide the first set of ingredients into two portions, put each portion into a loose gauze bag, and tie the bags securely.

　　2. Wash the ginger and smash it; wash the scallions including roots and tie them into a knot.

　　3. Crush the rock sugar and heat it in a pan with the oil over low heat until it turns deep red. Then add 500g of boiling water and stir well to make a caramelized sugar syrup.

　　4. In a pot, bring 5000g of fresh broth to a boil, add the ginger, scallions, salt, a little soy sauce, the caramelized sugar syrup, and the spice bags. After it comes to a boil, reduce the heat and simmer slowly until the aroma is rich — this is your freshly made marinade broth.

　　Notes:

　　1. Not all ingredients are mandatory. Sometimes I just use soy sauce, sugar, salt, and broth — it still turns out great.

　　2. Many people add MSG, but I never do. Though the marinade broth isn’t usually subjected to high heat, it’s hard to control perfectly. The flavor is still good without it.

　　3. When making the caramelized sugar syrup, be sure to use low heat and keep stirring. Don't let it burn — burnt sugar will ruin the taste and make it bitter.

　　4. For making the broth, keep the roots of the scallions — they help enhance the flavor.

　　5. Cloves contain a highly aromatic compound called eugenol. Generally, only 5–15 grams of cloves should be used in 5000g of fresh broth.

　　Usage:

　　1. The first batch of marinated food tends to be sweeter, but the flavor becomes richer and more balanced over time. (It always makes me reluctant to throw the broth away!)

　　2. Ingredients should usually be blanched before marinating — this helps clean them and is also better for the longevity of the broth.

　　3 When using the brine, check its color, aroma, saltiness, and volume. If any aspect is lacking, replenish it accordingly. Generally, you mainly need to add salt or more broth.

　　4 After each use, the brine may contain small bits of ingredient residue (which can affect water quality) or floating fat from meat on the surface (which can cause the brine to spoil more easily). Remember to filter these out. The surface of the brine should have a layer of oil. Aim for no residue at the bottom and a smooth, glossy surface on top.

　　5 Typically, I use the same batch of brine about 10–15 times. After use, let it cool in a ventilated, cool place, then store it in the freezer. Thaw it again before the next use.

　　Tip: 1 Chicken wings should not be braised for too long, as overly soft meat doesn’t taste good. 2 If the braised food is already quite salty, do not add more salt.