Ginger braised chicken wings 薑燒雞翅

Ingredients

10 (600g) chicken wings
350g carrots, chopped into large chunks
75g ginger root, peeled (if desired) & sliced
1 garlic bulb, separated & peeled
4 small red bird's eye chillies, (deseeded if desired)
1 tbsp raw coconut oil

¼ C soy sauce (I like mixing two kinds, low sodium soy sauce & double deluxe soy sauce) or tamari

¼ C balsamic vinegar
¼ C sake
¼ C double deluxe soy sauce

¼ C cold filtered water
2 tbsp organic honey
fresh coriander, chopped (optional)

Method

1. In a bottom-heavy casserole pan, fry the garlic cloves in coconut oil.
2. Add in half of the ginger slices and sauté till fragrant.
3. Add in the chillies and sauté till fragrant.
4. Sear the chicken wings (skin side down). Remove and set aside.
5. Heat a bit of coconut oil and lightly caramelise the carrots.
6. Return the chicken wings to the pan. Mix with the carrots and pour in ¼ cup of soy sauce and balsamic vinegar.
7. Bring to the boil and reduce the heat. Cover and let simmer for 20 minutes, stirring occasionally.
8. Pour in ¼ C double deluxe soy sauce and sake. Mix evenly. Bring to the boil and reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
9. Pour in the honey, water, and the other half of the ginger slices. Mix evenly. Let simmer for another 10 minutes or till the sauce thickens to the desired consistency. Turn off the heat and let sit for at least 30 minutes.
10. Warm the chicken and carrots in the pan. If using coriander, stir in some and then sprinkle some over the chicken before serving.
11. Serve with turmeric basmati.