Tuesday, 12 May 2015

Braised Chicken Wings with Tamari


1. 6 chicken wings (seasoned overnight in the refrigerator with tamari sauce and sea-salt)
2. Sunflower oil
3. 1/4 cup of filtered water


1. Heat a wok on high heat.

2. Drizzle some sunflower oil.

3. Add the chicken wings and water and turn the heat to low.

4. Cover the wok with a lid.

5. Allow to simmer until the wings are thoroughly cooked.

6. Scoop up onto serving dish.

7. Serve with hot rice.

Bon appétit!

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