tag:blogger.com,1999:blog-4199617894116272192.post8423938705728275070..comments2024-03-29T14:45:12.468+08:00Comments on The Hong Kong Cookery: Soy Sauce Chicken Wings 紅燒雞翼Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-4199617894116272192.post-49942966702043139532024-02-10T03:13:49.560+08:002024-02-10T03:13:49.560+08:00😜😜Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-74400629820966874702024-02-06T11:06:54.048+08:002024-02-06T11:06:54.048+08:00Tried it and it’s very good. Tastes like what I th...Tried it and it’s very good. Tastes like what I thought it would. Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-33409876564476432752023-10-16T00:04:09.305+08:002023-10-16T00:04:09.305+08:00Just use any pot, a thick bottomed pot, if you hav...Just use any pot, a thick bottomed pot, if you have one. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-7965133024868128892023-10-14T19:22:54.422+08:002023-10-14T19:22:54.422+08:00What if I don’t have a wok?What if I don’t have a wok?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-91953019027482986442023-05-29T16:34:28.357+08:002023-05-29T16:34:28.357+08:00👍👍Ellen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-86048060766653306112023-05-29T13:21:30.653+08:002023-05-29T13:21:30.653+08:00My Chinese mom used to cook these chicken wings fo...My Chinese mom used to cook these chicken wings for us kids, and the sauce was still watery after reducing. If you want to thicken it up, you can always do a slurry of water + cornstarch (mixed together before adding), and add that to the end sauce until the cornstarch is cooked through (use sparingly and add a little at a time until you get the desired consistency; the sauce will thicken and be glossy). Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-62115107650341834572023-03-24T21:43:58.911+08:002023-03-24T21:43:58.911+08:00😁😁Ellen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-15373366027803483192023-03-22T15:04:01.530+08:002023-03-22T15:04:01.530+08:00It's amazing that this was posted 10 years ago...It's amazing that this was posted 10 years ago and people are still following the recipe 10 years later AND you're answering questions all this time. Bravo. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-85471417482169396312023-03-16T21:15:50.971+08:002023-03-16T21:15:50.971+08:00Hi Marie - I've never heard of Red Bag Wings. ...Hi Marie - I've never heard of Red Bag Wings. I tried looking them up but I couldn't find anything. What are they like? ~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-46767678865823033522023-03-16T06:52:45.862+08:002023-03-16T06:52:45.862+08:00Are these similar to the "Red Bag Wings"...Are these similar to the "Red Bag Wings"? Those wings were my favorite when I was a child. Marienoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-29119279906077100522023-01-01T22:25:44.924+08:002023-01-01T22:25:44.924+08:00It should thicken enough to cling as a glaze to th...It should thicken enough to cling as a glaze to the wings.Ellen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-45345846841360511392023-01-01T09:02:45.966+08:002023-01-01T09:02:45.966+08:00I couldn’t replicate that sauce stock. Is it suppo...I couldn’t replicate that sauce stock. Is it suppose to be thick after cooking it high heat for a while?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-80970559275166739252022-06-11T23:50:18.560+08:002022-06-11T23:50:18.560+08:00That makes me happy and remember my grams making m...That makes me happy and remember my grams making me food too! 😊❤️ ~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-40778539172306087572022-06-10T15:40:39.718+08:002022-06-10T15:40:39.718+08:00I made it last night and it tastes so good. I reme...I made it last night and it tastes so good. I remember my grandma used to make this dish for me when I lived with her. Thank you for such a great recipe. I am following your blog now. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-72265569971417861722022-03-22T20:56:51.784+08:002022-03-22T20:56:51.784+08:00A food mystery! I had a bit of a think and here...A food mystery! I had a bit of a think and here's a possibility: There is a Cantonese style of roasted meat shops called siu mei 燒味 shop which is often translated in English as BBQ meat shop. A staple of these siu mei shops is 'cantonese soy sauce chicken' or '豉油雞'. This is chicken cooked in a bath of soy, ginger, garlic, sugar, wine and chenpi. The sauce is not sticky but more like a glaze and it's very delicious and super popular in HK. It could be that your restaurant applied the 豉油雞 method to chicken wings instead of the whole chicken. If you are near to any areas with Chinese grocery shops and restaurants it's a possibility that a siu mei 燒味 shop could exist, sometimes as part of a Cantonese restaurant. If so you could see if it's the same. Good luck with your hunt! ~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-35225252837110351812022-03-20T14:25:34.580+08:002022-03-20T14:25:34.580+08:00Ellen, I have a lifelong fascination with American...Ellen, I have a lifelong fascination with American-Chinese cooking (tracing its history and evolution), but my preoccupation with a chicken wing dish I loved as a child borders on obsession. When the restaurant closed, I lost my favorite food -- forever. The restaurant itself was pretty typical of a Northeastern US American-Chinese restaurant from the 1960s-70s, but these wings were not like anything I'd had before or since. They were called "Chinese Barbecue Wings," which is strange, but they resembled the picture above and tasted like a salty-umami supernova. It wasn't exactly salty-sweet, but there was certainly some sugar in it. Definitely soy sauce, but that's all I could decipher. There was no visual evidence of scallions, onions, garlic or ginger, though they could have been involved in the cooking process. The wings may have been deep-fried or wok-fried -- I couldn't tell. But I will say that the sauce was not sticky or viscous at all -- which is relatively uncommon for Am-Chinese wings. I've tried to replicate it, but I cannot. I've suspected many unknown ingredients over the years, including oyster sauce, vermouth, Shaoxing, specific brands of soy sauce, etc. Is soy sauce chicken wings Cantonese? Is it specific to Hong Kong? Are there variations? Is the sauce indeed on the thin side (as opposed to a glaze)? Based on what I know, most of the restaurant in my region of the US are Cantonese-derived, but I wonder why this particular dish appeared in one restaurant out of thousands?Anonymoushttps://www.blogger.com/profile/13926448940614628560noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-6993544648228836922021-07-02T00:48:13.924+08:002021-07-02T00:48:13.924+08:00What I do is add in master stock, chicken wings, t...What I do is add in master stock, chicken wings, then add in enough water to cover wings. Cook about 10 mins, taste sauce, adjust by adding in light and dark soy and rock sugar to taste, then finish up the cooking. ~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-16496260488981768472021-07-01T10:30:55.419+08:002021-07-01T10:30:55.419+08:00Hi Ellen. For the leftover “master stock”, I keep ...Hi Ellen. For the leftover “master stock”, I keep mine in the freezer until I make it again. Can I just add water in the future or continue as the recipe and just add the master stock as extra flavour Unknownhttps://www.blogger.com/profile/14248552963601932798noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-13976530358104220522021-02-28T17:42:02.926+08:002021-02-28T17:42:02.926+08:00Dear Lulu - thank you for making my day! 😄~ellenDear Lulu - thank you for making my day! 😄~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-55435828093552748932021-02-25T22:25:45.876+08:002021-02-25T22:25:45.876+08:00Hi Ellen. Thanks for this yummy recipe. It never f...Hi Ellen. Thanks for this yummy recipe. It never fails to amaze my family every time I cooked this dish for them. Thank you so much. Luluhttps://www.blogger.com/profile/02272799720465415834noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-88159979437676752062021-01-19T15:26:55.924+08:002021-01-19T15:26:55.924+08:00Yes, just add to taste, no problem ~ellenYes, just add to taste, no problem ~ellenEllen L.https://www.blogger.com/profile/04569500832489376039noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-31642077916107001052021-01-19T12:45:03.851+08:002021-01-19T12:45:03.851+08:00Hi, can i use just white refined sugar for this re...Hi, can i use just white refined sugar for this recipe? Asking because thats all i have for sugar in my kitchen. haha. if not, ive to make a dash for the supermarket before dinner tonight :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-26921198522459597702020-12-31T00:32:01.652+08:002020-12-31T00:32:01.652+08:00I would imagine that going to Chinatown or a local...I would imagine that going to Chinatown or a local Asian grocer would get you fresher scallions that are closer to the type used in restaurants. ~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-85410091719018522822020-12-30T00:54:34.307+08:002020-12-30T00:54:34.307+08:00where can you get the better tasting scallions the...where can you get the better tasting scallions the store ones from shoprite, acme etc don't taste the same as the ones in chinese restaurants?Anonymoushttps://www.blogger.com/profile/04168216349817747918noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-85600232735293257452020-10-30T13:58:44.388+08:002020-10-30T13:58:44.388+08:00Hi Ms Dee-Dee - yes, absolutely! Duck wings are r...Hi Ms Dee-Dee - yes, absolutely! Duck wings are really delicious cooked like this. ~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.com