750 g/1 1/2 lb chicken wings
4 tablespoons dark soy sauce
4 tablespoons Chinese wine or sherry
1 tablespoon crushed rock sugar or honey
1 teaspoon crushed garlic
1 teaspoon finely grated ginger
2 teaspoons oriental sesame oil
Rinse the chicken wings and pat dry. With a sharp knife cut off and discard wing tips, and separate the wings at the centre joint.
Put the wings into a saucepan with water to just cover and bring to the boil. Drain immediately. Combine all other ingredients except sesame oil and marinate the wings for 1 hour, or cover and leave overnight in refrigerator.
Return to saucepan and simmer, covered, until wings are tender, about 25 minutes, turning wings from time to time. Transfer wings to serving dish, leaving sauce in the pan and allowing it to cook uncovered and thicken slightly. Stir in sesame oil and spoon over the chicken. Serve at room temperature.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)