Singapore Braised Chicken Wings with Tofu and Kangkong

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

150 g (5 oz) kangkong (water spinach)

2 firm tofu cakes (tau kwa)

3 tablespoons oil

1½ tablespoons chopped garlic

1½ tablespoons chopped fresh ginger root

2 cubes fermented red tofu (lam yee)

1 tablespoon hoisin sauce

2 tablespoons oyster sauce

12 chicken wings, each cut into 3 joints

3 cups (750 ml) water

Directions:

Trim and discard the root ends of the kangkong. Blanch the kangkong in boiling water for 2 minutes, then drain well. Cut each tofu square into 8 triangles.

Heat the oil in a wok over medium heat and stir-fry the garlic and ginger for 2 minutes. Add the fermented tofu and mash well with the wok spatula, then stir in the hoisin sauce, oyster sauce, chicken wings and water. Simmer uncovered for 20 minutes.

Add the kangkong and tofu and simmer for 5 more minutes. Dish up and serve immediately.

For the adventurous palate, a great side dish that complements this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.