Print-Lo Sui Kai Yik


Main :

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

Side :

  • Hard boiled Eggs.

Sauce :

  • 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 !!!

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.

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.


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