The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas.
- 12 chicken wings mid-section
- 3 tablespoons Vegetable oil
- 1 tablespoon dark sugar caramel
- 2 green onions cut into 2” lengths
- 5 slices ginger about 2” rounds
- 1 cup red wine
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 cup chicken broth
- 1 cup bamboo shoot slices
- cup ½ red bell pepper cut into 1” pieces
- 1 tablespoon cornstarch slurry
- teaspoon ½sesame oil
- Bring a large pot of water to a boil over high heat, add chicken wings and blanch for 1 minute. Drain and rinse; drain again and pat wings dry with paper towels.
- Place oil in a wok over medium high heat, add sugar caramel, and cook for 30 seconds. Add chicken wings, green onions and ginger; cook, tossing to combine, until fragrant, about 2 – 3 minutes. Add wine, soy sauce, salt and chicken broth; turn heat to medium-low and braise for 20 minutes.
- Add bamboo shoot slices, turn heat up to high and cook until sauce has reduced to about ½ cup. Add cornstarch slurry and sesame oil. Serve hot
If dark caramel is not available, use 1 teaspoon dark brown sugar, 1 tablespoon dark soy sauce and 1 tablespoon soy sauce instead of 2 tablespoons soy sauce.
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