Soy sauce chicken wings with stir-fried asparagus and garlic

Method

1. First prepare the soy sauce chicken wings. Combine the dark and light soy sauces, garlic and 2 tablespoons of sugar in a bowl, transfer to a wok and bring to the boil.

2. Add the chicken wings and return to the boil, then reduce the heat to a gentle simmer.

3. Stir to coat the chicken with the sauce, and continue to cook until it becomes a rich caramel colour.

4. Turn off the heat and leave for half an hour.

5. When you are ready to eat, place the wok over a high heat, add the extra sugar and the water and stir to caramelise further.

6. Cover with a lid, reduce the heat and simmer gently for about 15 minutes or until the chicken is cooked.

7. Around 5 minutes before the chicken has completed cooking, cook the stir-fried asparagus. Heat a wok, add in the oil and heat through.

8. Add in the asparagus and the sea salt and stir-fry for 1 minute.

9. Add in the garlic and stir-fry for 1 minute.

10. Pour in the wine and stir-fry for a further 10 seconds, then add in the stock and simmer for 2 minutes or until the asparagus is just tender.

11. Add in the vinegar and sesame oil, stir to combine, then serve at once.

12. Serve the chicken wings on a large bed of cooked jasmine rice with the stir-fried asparagus and garlic.

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Ingredients

110ml dark Soy sauce
110ml light Soy sauce
2 garlic clove, finely diced
4 tbsp white sugar
1kg chicken wings
110ml water
jasmine rice, to serve

For the stir-fried asparagus and garlic:

2 tbsp vegetable oil
1 bunch of Asparagus, trimmed and finely sliced on the diagonal
1 tsp sea salt
1 tsp Garlic, finely sliced
1 tbsp rice wine
65ml fresh chicken stock
1/2 tsp black vinegar
1/4 tsp Sesame oil

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