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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. | 2. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. | 3. Cook, covered, about 12 minutes. | 4. Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. | 5. Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	16		saved	13861.7993	0.0	1271.5116	932.587
sake	1/3	cup		-	-	-	-
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
brown sugar	4	tablespoons		136.8	35.3124	0.0432	0.0
mirin	2 -3	tablespoons		-	-	-	-
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
ginger	4			-	-	-	-
star anise	1 -2			-	-	-	-
hot chili pepper	1			-	-	-	-
cinnamon	1			-	-	-	-
green onion			shaved cut	-	-	-	-
sesame seed				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.