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Imperial concubine chicken wings recipe

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Created by Yichun Chen

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Cuisine: Chinese
Prep Time: 30 min(s)
Cook Time: 25 min(s)
Serves 4

Ingredients

1kg chicken wings, bones removed
200g carrots, peeled, cut into large pieces
1 cup cooking oil
15g shallots
15g ginger
350g red wine
150ml stock
1 tsp salt
½ tsp pepper
20g rock sugar

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Preparation

Add water to saucepan and bring to the boil. Blanch the wings for 2 minutes, then remove and set aside. Blanch the carrot for 5 minutes or until soft.

Heat the oil in a deep pan over high heat. Add the chicken wings, four at a time, and deep-fry for 2 minutes or until brown and crispy. Remove and set aside.

Heat a little oil in a deep pan. Add the shallots, ginger, red wine, stock, salt, pepper and rock sugar. Add the chicken wings. Bring to the boil and then reduce heat to low. Simmer for 20 minutes. Add the carrots, and cook for a further 5 minutes. Serve.

If you enjoyed this Imperial concubine chicken wings recipe then browse more Chinese recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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	Restaurant	Book Online	Suburb
1.	Eastern Garden Chinese Restaurant		Toorak Gardens
2.	Zen		Magill
3.	Greenwood Seafood Restaurant		North Sydney
4.	Harry's Singapore Chilli Crab		Sydney
5.	Dragonfly Theatre & Cabaret Restaurant		Tullamarine
6.	Asian Cafe		City
7.	The Chairman and Yip		City
8.	China Tea Club		Lyneham
9.	Lakeview Restaurant		Tuggeranong
10.	Leong Kitchen		Campbell

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