5 Spice Wings - Cantonese Style

[Sarlye]

This recipe has been passed down from generations from my family (I am currently the 30th generation.) We also use the same marinade and Soy Bath for Beef Cold Cut

This recipe can be eaten hot or cold. I store 5-7 wings in a ziplock bag and use it for snack.

Ingredients:

50 Chicken Wings (middle part less drummetts and tips)
About 2KG

Marinade Ingredients:

2 Tbsp - Mustard (i.e French's, Grey Poupon, whatever you have handy)
2 Tbsp - 5 spice powder (purchase in Chinese Dry Goods store or supermarket)
1 Tbsp - Dark Soy Sauce
1 tsp - Sesame Oil
Salt
Pepper

Soy Bath Ingredients:

3 Tbsp - Dark Soy Sauce
1/2 Cup - Light Soy Sauce
2 Tbsp - Sesame Oil
3 Cups - Hot Water - enough to cover


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Rub salt over all wings
Rinse under cold water
Place wings on a cookie sheet and air dry for 30 minutes to one hour (or less depending where you live)
Put wings in mixing bowl and add mustard to coat wings
Add 5 Spice Powder and toss wings
Toss in Dark Soy
Mix in Sesame Oil
Ensure all wings are cover with marinade items
Cover and Refrigerate for 30 minutes; best if allow to marinate over night
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Check if marinade is to your taste by taking 2 wings out after 1 hour and microwave in cover bowl on high for 90secs to 2 minutes.

Taste can be adjusted by adding Salt to the raw wings in marinade.

If too salty, it can be adjusted in the Soy Bath, just add more water and less Light Soy Sauce.

Cooking wings in the Soy Bath.
In a dutch oven or sauce pan, bring all the ingredients to boil under medium/high heat.
Add wings into pot and return to boil.
Immediately reduce heat to simmer.
Cover and cook 20-25 minutes, turning 2-3 times (careful not to pierce the skin).
Baste the wings so the colour is even.
Turn heat off and let wings sit for 20-30 minutes.
Remove wings from the Soy Bath and dry wings on platter until cool.

The wings are now ready for consumption. You can also let it cool and put in baggies and refrigerate for snacks for the rest of the week. Great for picnics also.

****You can SAVE / Reuse the Soy Bath if you plan to make more wings later on in the week. The more the sauce ages, the better the flavor developes.

SAVING Soy Bath
Strain and scoop off all fragments of chicken bone chips, etc.
**Bring Sauce to boil**
Cool and put the pot in the freezer
Wait about 2 hours (or until Sauce turn jello-y)
Use paper towel to skim off fat
Slice the Sauce Mold in quarters.
Unmold the Sauce Mold into a freezer ziplock bag and keep in freezer.

To use again; defrost in refreigerator and bring to boil. Throw in 1-2 Star Anise to revive flavor if desired.

Enjoy and email me if you have questions.

[Karen]

Thanks Sarlye!

30 generations of chicken wings? ;) We should all be very honored! :D

Karen

[Bonnie]

This recipe looks great Saryle, thanks so much for posting it...having recently completed a book on my family Genealogy.... have a new appreciation for my ancestors and what they endured...can't say I was able to trace back 30 generations ;) I think you would win hands down on that one :) but was very pleased to make it 12... what I like about your recipe is that the wings can be made ahead of time and used when unexpected company arrives...

:) Bonnie

[Sarlye]

Well, I don't think the exact recipe is 30 generations old. Since there wasn't any ice box back then.

It's at least 50-6o years old since I remember my great grandmother telling me that she taught my mother the recipe.

Anyway, the measurements are flexible. Just use your taste buds, I just added pepper flakes to my latest batch and it tastes great.

[Karen]

You've just ruined my 30 generation chicken wing fantasy!;)

OK. I can live with 50-60 years!

Karen

[gecolon]

I've died and went to Lo Carb Asian food heaven. :angel:

[Julie10]

Can I substitute the 5 spice powder with something else?...I can't find 5 spice powder .... Julie

[Sarlye]

Yes, you can substitute 5 spice powder. It is just more convenient. The 5 spice powder I use have Cinnamon, Star Anise, Licorice, Shallots, Ginger or Galengo (a spicier ginger from SE Asia), Sichuan Peppercorns (or Black Peppercorn). OK, its 6 spice - I found an easier recipe and have tested it. I will post it after this one.

[Sarlye]

My grandmother has moved to Australia and as I was helping her clean up I found a similar recipe. I have tested this and find it easier. I am also including some tips about the Master Sauce that makes it better. You can keep it in the fridge longer instead of freezing and defrosting it. Hope you like it. Any questions, feel free to contact me. :p

Ingredients:
4 slices ginger
2 slices licorice
2 cloves garlic
2 shallots
1 red chili
3 star anise
1tbsp Suchuan peppercorns
2 spring onions - sectioned

Seasoning: Master Sauce
1 cup dark soy
5 cups water
1 tbsp rice wine or mirin
1 tbsp rock sugar - substitute with Sugar Twin and Splenda mix
2 tbsp hot broad bean paste (optional)

Direction:
Stir fry all ingredients in 2 tbsp of oil in a wok
Add all the Master Sauce Seasoning
Simmer for 30 minutes. Strain off the ingredients.

Voila the base is done. Now for the fun part!

General Tips:
Cook whatever meat first before poaching in the Master Sauce. The more you poach meat in the sauce. The richer the flavor. With the following exceptions:-

Dried Bean Curd - the sauce will turn sour after you poach bean curd in it, so you have to dump the sauce. (A Chemist can tell you why it turns sour, but I just dump the sauce) - These are the sheets or sticks of Bean Curd that you buy at the grocery section, not the fresh white stuff. You can also use PRESSED TOFU.

Eggs - after you poach shelled mid-boiled/hard boiled eggs in the sauce, the sauce loses its favor so dump it.

So to solve this problem, just pour enough from the main batch to poach your bean curds and eggs so you don't lose the main batch.

Once you are finished with whatever you are marinating in the Master Sauce, remember to bring the sauce to a boil. You can keep the sauce in the fridge for months if you store it properly. If you want to make sure your sauce doesn't turn, use the following method.

SAVING Master Sauce
Strain and scoop off any fragments of bones, spice, etc.
**Bring Sauce to boil**
Cool and put the pot in the freezer
Wait about 2 hours (or until Sauce turn jello-y)
Use paper towel to skim off fat
Slice the Sauce Mold in quarters.
Unmold the Sauce Mold into a freezer ziplock bag and keep in freezer.

To use again; defrost in refreigerator and bring to boil. Throw in 1-2 Star Anise to revive flavor if desired.


Here's the various cooking time for different meat, etc.

Chicken Wings and Gizzards
Simmer wings and gizzards in the Master Sauce for 15 minutes using low heat. Turn the heat off and let the wings sit for 15 minutes.

Beef - I will just cook the beef direct here. I use whatever is lean or on sale.
Simmer in low heat until you can poke through with a chop stick. Sit for 5 minutes.

Squid
Yes, Squid. Chinese eat odd things.
Simmer in low heat for 5 minutes, sit for 5 minutes.

Peanuts
Microwave peanuts and cook for 10 minutes. Simmer in sauce for 20 minutes.

Dried Beancurd/Pressed Tofu
Simmer Beancurd in the sauce for 20 minutes. Remember to dump sauce.

Eggs
Simmer shelled eggs in the sauce for 5 minutes. Remember to dump sauce.

You can eat all the above cool, so its great for a picnic.

[Karen]

Cool! The peanuts are a great idea. Is it raw peanuts or roasted that you use?

Karen

[Sarlye]

Most of the times, I just buy the ones with the shell on at the store. I think they are raw. I like to make it with the shell on. It takes more effort to eat, like edamame, but you get a nice reward at the end. It also keeps the carbs down if you are eating it slower.

[Julie10]

Hi ......I have finally got around to trying your recipe....At this time they are marinating in the frig and they smell great.....I am so glad that I did find the fives spice powder.....I need to know before starting my Soy Bath, what do you mean by light soy sauce?....Is this the low salt soy sauce?....I do have that and the dark normal one.....If it's not the low salt one, what should I use to make my soy bath instead?.....Looking forward to your reply.....Julie

PS: I also forgot to ask you....I don't have any Star Anise....Is there something else I could use or can I just element it?...I have regular anis seeds or gound anis, is this ok?

[Sarlye]

Hi Julie:
Light Soy Sauce is usually just the plain Soy Sauce that you find. You can try the low salt soy sauce and they should be fine. Its more to your taste. When you Master Sauce is ready. Just slurp a teaspoon and see if you like the taste, it should be a little bit saltier than what you are use to, but not too overpowering. Sometimes I add Fish Sauce in my Master Sauce Soy Bath for a change of taste.

As for the Star Anise, I only use that. I think the other ones might be fine but try it and see, please post and let me know. I sometimes add a dried tangerine peel if I am short of Start Anise. I think Star Anise has a licorice like taste. Throw in some fennel, the flavor will be similar.

[Julie10]

Sarlye....Thank you so much....Your recipe was a smash hit in my home....I was suppose to wait and let it marinade till tomorrow, but I just couldn't .... After about two hours of marinating in the frig, I changed my menu for tonight and continued your recipe....So glad I did....I didn't have the chicken wings so I used about 25 drumsticks....I did go head and used my soy sauce light and it was fine...I served this with oriental rice and broccoli to my family and I had it with allot of steamed broccoli....At the moment I have the left over of the soy bath in the frig....I will certainly make some more this week....I will keep looking for the star anise if I don't find it, I will use the seeds ......Thank you for this great recipe and your help....Julie

[fashay]

Thanks for this recipe. I love wings:) Will not using sesame seed oil cause me to lose out on some flavor?

[Sarlye]

Thanks for this recipe. I love wings:) Will not using sesame seed oil cause me to lose out on some flavor?

It will work or you can substitute with some liquid smoke.. my sister tried it by accident as she was setting it up and pour the wrong bottle.

Just experiment!! Good Luck!

[glendarc]

Hmmm.... I have some squid rings in my freezer right now and 5-spice powder in my spice cabinet. We're "doing" an antique show this weekend and I'll bet cold squid Cantonese Style would make a much better picnic lunch with a bean sprout based salad, than typical arena type food! Going shopping this afternoon and I'm adding rice wine and broad bean paste to my list. Or do you think Thai green curry paste might work?

Thanks for sharing this recipe - I'm looking forward to using it for chicken and beef as well.

[LadyBelle]

I wonder if this will work for drumsticks as well. The recipe looks great, but on my budget the legs are more affordable.

[glendarc]

I wonder if this will work for drumsticks as well. The recipe looks great, but on my budget the legs are more affordable.
Why not? Just poach 'em a minute or two longer than wings or "drumettes". I really think this will work for anything!

I envision another 30 centuries of history for this recipe and I feel really privileged at being allowed to share in it!!!! Thank you

[Sarlye]

Hmmm.... I have some squid rings in my freezer right now and 5-spice powder in my spice cabinet. We're "doing" an antique show this weekend and I'll bet cold squid Cantonese Style would make a much better picnic lunch with a bean sprout based salad, than typical arena type food! Going shopping this afternoon and I'm adding rice wine and broad bean paste to my list. Or do you think Thai green curry paste might work?

Thanks for sharing this recipe - I'm looking forward to using it for chicken and beef as well.

Squid is a hard item to cook unless you have dealt with it before. It might be Chewy. So let it cook a little longer.

Personally, I like Broad Bean Paste.. but try with Thai Green Curry if you can stand the heat and let me know.

[Sarlye]

I wonder if this will work for drumsticks as well. The recipe looks great, but on my budget the legs are more affordable.

Drumsticks work well, I only buy my wings on sale and if its not, I will put any chicken parts in. I have done drumsticks, drummetts, Thighs (Large Pack at Cost with Bone in is Super Cheap)

Make sure the sauce covers the meat and let it sit without opening the lid to peek.

I have also done a whole chicken but I change the procedure slightly since there is no way you would have enough sauce for the whole chicken; (This is the same procedure for Soy Sauce Chicken)

Bring the Master Sauce to boil with the chicken; make sure there is no baggies of guts inside (I didn't know the first time I did it and I wondered why this baggie was inside my chicken);
Turn It Off and let it sit for 30 minutes (do not open lid)
Open the lid and Flip your chicken so the part that is in the liquid is now on top;
Bring the Master Sauce to Boil again; Turn off and do not open the lid for 30 minutes;

By this time, your chicken should be 80% done;

Open the lid, and bath your chicken by scouping sauce over the body on low heat;

Poke a chopstick to the thickest part and if clear juice comes out, its done. If no juice comes out, you have over cooked it and the meat might be tough.

The Beef I mentioned is Beef Shank - Chinese Butcher sells you the whole shank minus the bone; western butcher usually give you a cross cut with the bone; it has little fat and ligiments attached to it. I cooked the whole shank (looks like a little calf muscle), then after its cooled; I slice it in very thin slices and make lettuce rolls with it, or eat by itself as a cold cut. It stores well in the freezer as a whole piece until you are ready to prep it for the week so you can do a whole batch of 4 -5 shanks.

[glendarc]

Squid is a hard item to cook unless you have dealt with it before. It might be Chewy. So let it cook a little longer.

Personally, I like Broad Bean Paste.. but try with Thai Green Curry if you can stand the heat and let me know.

I have cooked squid before but only breaded and deep-fried before I came back to low carbing. I had actually thought I might try just a couple of rings at 2 minutes poaching and 5 to just sit in the sauce, then if they're tough 2 more at 1 minute. I remember reading years ago that if your squid gets tough from overcooking, you can rescue it by simmering for a couple of hours - I hope I won't have to do that!!! :lol:

I couldn't find broad bean paste at my local market - will have a look for it next time I'm in Chinatown - in the meantime, I'll go with just a wee tad of curry paste. Yes, I'll let you know how they turn out!

Glenda

[glendarc]

Well, you were bang on at 5 minutes poaching and 5 minutes sitting for the squid - it's tender and wonderfully tasty. I just hope we can resist them tonite 'cause we really need them for our lunch and/or dinner tomorrow at the antique show. I also did some chicken wings - they're cooling now so I haven't actually sampled them yet. I bought the "skin on" wings so I'm tempted to put them under the broiler for a few minutes to crisp the skin - or maybe it's not necessary.

Glenda

[LadyBelle]

Alton Brown did an entire show dedicated to squid. He said either cook it short and fast, or long and slow. Anything in between would end up rubbery.

You might look on food network's sight, or a bulletin board devoted to Good Eats and see if he had any more squid tips from the show if you want to go for recipe variety using calamari.

[Sarlye]

Well, you were bang on at 5 minutes poaching and 5 minutes sitting for the squid - it's tender and wonderfully tasty. I just hope we can resist them tonite 'cause we really need them for our lunch and/or dinner tomorrow at the antique show. I also did some chicken wings - they're cooling now so I haven't actually sampled them yet. I bought the "skin on" wings so I'm tempted to put them under the broiler for a few minutes to crisp the skin - or maybe it's not necessary.

Glenda

I am glad the squid is not too chewy for you. :thup:

I sometimes broil the skin for the crispness. And it just peels right off and crunchy.. the meat will stay moist. :yum:

[rightnow]

The funnest part of this thread is how the great-grandmother's recipe eventually ended up at '30 centuries' --er, that would be nearly 1000 B.C. :lol:

I have some good 5-spice powder and I've never known what to do with it. I'm gluten sensitive which means I try to avoid soy sauce. Even the 5-spice bag with its little ingredients and recipe, has a mix that uses soy sauce.

Is it possible to use 5-spice without soy sauce in any recipe and still have it taste ok? I know THIS recipe needs the soy obviously. I mean 5-spice in general. Every recipe I find for it includes soy, sigh!

PJ

[glendarc]

PJ - both Tamari and Braggs make a wheat-free soy sauce. I use the Braggs all the time and find it very good. Braggs is considerably less expensive than the Tamari but the Tamari is unquestionably better tasting!
Glenda

[fashay]

Where can I find dark soy sauce?