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
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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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