Empress braised chicken wings

Empress braised chicken wings. Photo / Ian Jones

750g chicken wings, meat pulled back on itself
3 tbsp Chinese dark soy sauce
1 tbsp Chinese wine
1 tbsp fresh ginger, peeled and grated
1 clove garlic, peeled & minced
2 tbsp vegetable oil
80g cornflour
1/2 cup water
1/2 cup pineapple juice
2 spring onions, sliced on the bias
5 slices fresh ginger, peeled and julienned

1 In a mixing bowl, whisk together the soy sauce, wine, ginger and garlic. Fold through the chicken wings and marinate for one hour in the refrigerator, covered. Remove the chicken from the marinade, reserving the marinade liquid. Lightly coat the chicken in the cornflour.

2 Heat a wok, add the oil then the chicken wings and brown slowly all over. Add the water, pineapple juice, leftover marinade, spring onions and ginger.

3 Cover with a lid and simmer for 10 minutes or until tender.