Meal combination: Braised Chicken Wings with Oyster Sauce + Stir-Fried Bean Sprouts with Garlic & Carrots

My latest project, apart from reading up and experiment with cooking and baking various recipes, is to attempt to try out the recipes found in Kylie Kwong’s Simple Chinese Cooking. Her recipes are pleasantly familiar and I intend to cook through the recipes in the cookbook, but making changes to the servings such that they would be appropriate for TWO and to tweak the ingredients and the method of cooking to suit my style; I suspect it would largely resemble my mom’s cooking.

The project is called Eats for 2 and I’ll start with Chinese cuisine, although at times I would attempt other cuisine too.

Today’s meal is Steamed rice + Braised Chicken Wings with Oyster Sauce + Stir-Fried Bean Sprouts with Garlic & Carrots. You could top it up with a bowl of soup to make it more complete. =p The total time taken for them to be cooked excluding steamed rice is about 35 minutes. I used dutch oven to cook the chicken and wok to stir-fry the bean sprouts. In this way, I can cook two dishes simultaneously rather to have to wait for the first dish to be completed and then risk having them served cold. I’ve tried cooking the chicken using the wok too and I find both methods work well though I very much prefer the dutch oven since the food stays warm even after the heat has been turned off.

As with most cooking, the recipes are just a guide. Sometimes, you might not find that they suit your tastebuds and that’s why it is important to experiment with them. Oh! I forgot to mention. The portion here might be a tad little for some as both Ken and I are small eaters. As a gauge, we share a meal when we eat out.


Braised Chicken Wings with Oyster Sauce

8 Chicken wings w/o tips
2 tbsp vegetable oil
1/4 sweet onion, sliced
5 cm knob ginger, finely sliced
2 cloves garlic, crushed
1/4 cup shaoxing cooking wine/ dry sherry
1/4 cup oyster sauce
1/2 cup water
finely sliced spring onions for garnish

1/4 cup shaoxing cooking wine/ dry sherry
1 tbsp white sugar
1 tbsp soy sauce
1/2 tbsp cornflour
1/2 tsp sesame oil
1/2 tsp sea salt

1. Combine the marinade ingredients together with the chicken wings in a large bowl. Cover and leave to marinate in the refrigerator for 1 hour.
2. Heat the oil in a dutch oven under medium heat. Add onion, ginger and garlic and using a wooden spoon, stir for 1-2 minutes. Add in the chicken wings along with the marinade. Sear wings for 1 minute, without turning, then turn and sear for a further 1 minute or until lightly browned all over. Add wine and oyster sauce and stir for 2 minutes.
3. Turn to low heat and pour in water. Simmer, covered, for about 8 to 10 minutes, or until wings are just cooked through. Garnish with spring onions.

While waiting for the chicken wings to be cooked, I turned my attention to the bean sprouts and began stir-frying them. Around that period, the chicken wings would have been cooked and I just turned off the heat and leave them in the dutch oven until both dishes were ready to be served.

Stir-fried bean sprouts with garlic and carrots

130g fresh bean sprouts, washed
1/2 stick of a small carrot, cut into stripes
1 tbsp vegetable oil
2 garlic cloves, finely diced ( I can do with more!)
1 tsp sea salt
1 1/2 tbsp shaoxing cooking wine
1/2 tsp white sugar
1/2 tsp sesame oil (optional)
1 tbsp oyster sauce
1 tsp soy sauce
Coriander leaves, for garnish

1. Heat the oil in a hot wok. Add garlic and salt and stir-fry for 10s, stirring constantly to ensure garlic does not burn. Toss in carrot stripes and stir-fry for 1 minute.
2. Toss in bean sprouts and stir-fry for 1 minute. Add wine and continue to stir-fry for about 30s.
3. Add remaining ingredients and stir-fry for a further 2 minute or until sprouts are wilted but still crunchy (this means you have to try and taste!).
4. Garnish with coriander leaves and serve immediately.

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