Lo Sui Kai Yik (Soy Braised Chicken Wings)

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Ready : 1 hr 50 mins     [Prep : 5 mins † Cooking : 1 hr 45 mins]
Serve :  4 with other dishes
Generic :  Boil/Simmer
Level :  Easy
Idle :  1 hr 45 mins Printable Recipe.

Delicious Aromatic Appetizing Chicken Wings

In Teochew cuisine, a master sauce is used to braise many delicious dishes such as Pork belly, Duck/Chicken, hard-boiled eggs and even Tofu. It is called “Lo Sui”, which literally translates to “old water”. Once the sauce is made up, it never gets replaced, only replenished. The juices from the meats that are cooked in the sauce get added back to the pot and more spices are added as needed. The sauce only gets tastier with age. This dish is cooked base on that principle. Here’s The Viand’s take on Lo Sui Kai Yik (Soy Braised Chicken Wings). Here’s the recipe for “Lo Sui Pork Belly (Soya Braised Pork Belly)” – click for details.




  • Whole Chicken Wings. Try to get the smaller Wings.


  • Hard boiled Eggs.


  • Salt, Sugar (brown sugar/Gula Melaka would be good), Dark/Light say, coarsely grounded Black Pepper, Cinnamon stick and Anise. Smashed Ginger and Garlic. Red Dates, Yok Chok (Solomon’s Seal Rhizome), Kei Chi (Wolfberry) – all soak in warm water (just for a little while). All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!



  • Step 1 : Preparing the Sauce – Start by boiling all the Sauce Ingredients for at least an hr to get the flavors. It’s all about the sauce !! MUST be favorable enough to infuse into the meat !
    U can do this way in advance.
  • Step 2 : Braising the Wings – Add the Wing and hard-boiled eggs into the pre-prepared sauce, bring to boil. Turn heat to low and simmer till Wings soften (preference) – for abt at least 30-45-mins.
    Do not stir the Wings too much else you’ll end up with ugly broken wings! Make sure U have a big pot with enough broth/water covering all the Wings.
    Fish out the Wings and Eggs, slice the Eggs and served hot with a little drizzle of the sauce.

Copyright © 2014 The VianD · All Rights Reserved


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