Page 130 - UMass2018_CookBook

Ingredients
Serves 4 to 6
2 pounds chicken wing segments (see Note)
Boiling water 2 tablespoons vegetable oil 2 slices fresh ginger 1 garlic clove 1 to 1 1⁄2 cups hoisin sauce 2 teaspoons soy sauce 1 tablespoon
granulated sugar
Ground black pepper
1⁄2 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Thloe's Hoisin Chicken Wings
Wong Family, Medway, MA
“This recipe was from Kristina’s aunt who is a fabulous cook. It is a great comfort food that is easy to make and delicious.”
— Helen Wong
Preparation
1. Place the chicken wings in a colander and pour boiling water over them to clean off the wings.
2. Heat the oil in a large sauté pan over medium-high heat. Add the ginger and gar- lic, then add the chicken wings and toss in the oil. Add the hoisin sauce and stir, then stir in the soy sauce, sugar, pepper and 1⁄2 cup water.
3. Cover and bring to a boil, then simmer over medium heat, stirring occasionally, until the chicken wings are cooked through. They should be a nice caramel color and covered with the sauce. The sauce should have reduced and become somewhat thick. If not, add the cornstarch slurry to reach the desired thickness. Serve warm or at room temperature.
Note: You can replace the chicken wings with cut-up boneless, skinless chicken thighs. There’s no need to rinse the thighs with boiling water. The chicken is great served over rice or noodles with a side of green beans.
120 | TASTE OF HOME