My Chinese grandmother taught this recipe to my English mother, who cooked it often. The first version below is for a saucy stovetop pot. The second is for a sticky oven tray (best lined with baking paper if you don\’t want to soak after). The marinade is more or less the same. I\’m sure I\’ve changed this recipe but it\’s near enough. The hoisin is what will make the oven version sticky and harder to clean the tray, but it\’s worth it.
Ingredients:
- 1 tbs of cornflour
- 1 tbs (maybe more) dark mushroom soy sauce
- 2 caps of whiskey (dry apera)
- good shake sesame oil
- 3 – 4 bulbs of garlic (set some aside for the stovetop)
- brave amount of ginger, maybe 2cm (do not omit. Set aside for the stovetop)
- salt and pepper
- for oven version only: 1 tbs of hoisin sauce (stored in the fridge)
- 6 – 10 chicken wings
- for stovetop version only: 1 onion and some shiitake mushrooms
Stovetop:
For this, you will also need 1 onion and some mushrooms. Fry the onion, ginger and garlic. Add the mushrooms. Then add the chicken, fry to brown, then add the marinade. Add water as necessary. Be sure to keep stirring to stop the cornflour burning at the bottom of the pot.
Oven:
Marinate the chicken for most of the day then roast in 180C for about 40 minutes.