3 Spring stir-fried dishes to spice up your table
3 Spring stir-fried dishes to spice up your table
Bring the colour and flavour of authentic Asian cuisine to your table with these Spring recipes, made with Pearl River Bridge’s Superior Light Soy Sauce.
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g Chicken wings
- 1 tbsp olive oil
- 3 star anise
- 3 bay leaves
- 2 tsp cinnamon
- 3 tsp chilli flakes (adjust according to desired spice level)
- 2 tsp ground galangal
- 2cm piece ginger, peeled & finely chopped
- 20g dried shallots for garnish
- Sauce
- 2 cups Pearl River Bridge Premium Deluxe Light Soy Sauce
- 2 tbsp Pearl River Bridge Cooking Kwangtung Wine
- 1½ cups Pearl River Bridge Brown Sugar
- 2 tsp Pearl River Bridge Golden Label Chicken Powder
- 900mL water
Method
- Bring a saucepan of water to the boil. Add the chicken wings and boil for 10 mins, then drain and set aside.
- Heat a frying pan over medium-high and add the olive oil. Sauté the spices for fragrance, then add all the sauce ingredients and simmer for 10 mins over low heat.
- Add the chicken wings into the sauce and braise for 20 mins over low heat.
- Remove from heat and leave the chicken wings to soak for approx. 30 mins before serving.
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