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Recommended: Red Fermented Beancurd Chicken Wings

HCP lends itself well for this recipe. Easy to control cooking time and cooking temperature, important factors to get chicken that is tender and palatable.

4 chicken wings
1 cube fermented beancurd, with 2 Tbl RBC liquid from the jar

Light soya sauce 1/2 tsp
Kecap Manis 1/2 tsp
1 tsp honey
1/4 tsp salt to taste

1 Tbl Mirin
Water to cover wings. If too salty add honey.

Marinate the wings in the mashed RBC for at least 1 hr, preferably over night in the fridge. Let wings reach room temp (30 min) when taken out of the fridge.

Boil the water and seasoning in the HCP. Let the water cool for 5 min. Add the marinated wings and simmer under low heat - ideal temperature to cook wings is 70°C for non-stringy tender meat. Wings should reach tenderness in 10 min, test with a skewer. Once done remove the wings and reduce the remaining stock on the pan to a syrupy state. Add mirin and let the syrup cool down a bit, then pour it over the wings.

If you follow my method and do it right you'll have wings that are tender with a taste that is simply sensational!
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