Chicken recipes:

Servings: 3-4

12 chicken wings
½ lb. Chinese broccoli
1 green onion (sliced to ½” length)
1 slice ginger (diced)
1 Tablespoon soy sauce
½ teaspoon salt
½ Tablespoon rice wine

Seasoning sauce #1
1 cup water
½ teaspoon salt
1 teaspoon sugar
1 pinch of Szechuan peppercorn

Seasoning sauce #2
2 Tablespoons oyster sauce
¼ Tablespoon sesame oil
½ Tablespoon cooking oil

Cornstarch paste
½ Tablespoon cornstarch
½ Tablespoon water
Directions:

Cut the chicken wings in halves at the joint to make 24 pieces. Marinate the wings with 1 Tablespoon of soy sauce for at least 15 minutes. Then stir fry the wings in a wok until they appear golden. Remove them into a bowl for use later.

Cut the Chinese broccoli into about 3 inches long pieces. Put them in boiling water, add ½ teaspoon of salt, and mix gently for 1 minute (or when they turn bright green). Remove them from the wok, and “shock” the Chinese broccoli by dipping it in cold water briefly (this makes sure the Chinese broccoli retains the bright green color, instead of turning brown, which ruins the presentation of the dish). Line them up on the serving plate in any decorative pattern you prefer.

Heat up the wok on high, then pour in 1 Tablespoon of cooking oil. Stir fry the green onion and minced ginger for 10 seconds, then add the chicken wings and ½ Tablespoon of rice wine.

Add the seasoning sauce #1, cover up the wok with the lid. Lower the heat to medium and cook for 15 minutes.

Turn the heat back on high after 15 minutes, add the seasoning sauce #2 and gently stir. When the dish heats up, add the cornstarch paste and gently stir until it’s thickend. Transfer into a plate and serve.