Chinese comfort food, easy, effortless, and satisfying, make up the bulk of Hakka cuisine. In this recipe, braise chicken wings with just a few ingredients to produce a comforting dish that will please hungry diners. The secret ingredient is Chinese bean sauce. The dark salty bean sauce imbues the soft, silky chicken flesh and resulting sauce with intense savoriness. A generous measure of freshly ground pepper adds a slight spicy kick. After one taste, you may return to this Chinese comfort food dish over and over.
Secret Ingredient: Bean Sauce
Chinese bean sauce, aka known as Bean Sauce or Ground Bean Sauce is made with ground or whole fermented soybeans. The thick pasty sauce contributes a salty, pronounced fermented bean flavor, similar to soy sauce.
Look for the bean sauce in Asian supermarkets. If you can’t find it, shop for the more available hoisin sauce found in most supermarkets in the Asian sauce section. Omit the sugar when using the sweeter hoisin sauce.
Braised Chicken Wings in Bean Sauce
In a hot 14-inch wok or 5- to 6-quart over high heat pan, add 2 tablespoons salad oil. Add about 2 pounds chicken wing sections. Stir occasionally until wings are lightly browned. Stir in 2 tablespoons minced garlic. Add 2 cups water, 2 tablespoons bean sauce, 1 tablespoon each soy sauce and sugar, and 1/2 teaspoon freshly ground black pepper. Cover and simmer over low heat, stirring occasionally, until the wings are tender when pierced, 35 to 45 minutes. Add a little more water as needed, if the liquid evaporates before the chicken is done.
With a slotted spoon, transfer the wings to a serving dish. Skim fat off pan juices, and if the sauce tastes watery, boil, uncovered, to concentrate flavor and reduce the sauce to about 1 cup. Pour over the wings. Garnish with thinly sliced green onions or cilantro.
For more recipe details, see page 203 of The Hakka Cookbook. Serve with rice and stir-fried greens. Thanks to Fah Liong, my Hakka friend who taught me this easy and satisfying dish. Enjoy!
