This recipe is intended for eating at breakfast, along with fish or fried egg or something.
I already have two tworecipes for chicken wings already, but they're
marinated in soya sauce and honey, which doesn't seem right for breakfast.
This recipe has changed over the course of time. There are two basic variants: cook in a
saucepan, or sous vide (below), and I can't make up my
mind which is better. Currently (July 2025) I'm tending to the sous-vide approach.
Saucepan
The saucepan approach, from 18 May 2024, is based on experiments that I made on 8 November 2023:
quantity
ingredient
step
20 g
garlic
1
10 g
ginger
1
45 g
light soya sauce
1
10 g
dark soya sauce
1
water to cover
1
2 kg
chicken wings (about 10)
2
15 g
dark soya sauce
3
10 g
garlic
3
sesame oil?
4
Mix the step 1 ingredients and 1 kg of the wings, bring to the boil and simmer for 30-40
minutes. Remove the wings and allow to cool. Add the remaining wings and the step 3
ingredients and repeat. I don't currently use sesame oil, but I have left it in the
ingredients in case I change my mind.
The broth is gelatinous and can be used for many things. I freeze it in 50 g portions for
KL Hokkien Mee.
Sous vide
I have also tried cooking them sous vide. It's somehow messier, and the single use
plastics do nothing to justify themselves, but it allows me to cook them longer, and it
should produce less (and presumably more concentrated) broth. The most recent attempt was
on 10 July 2025. An older one is described on 6 March 2020.
Ingredients
quantity
ingredient
step
1 kg (about 8)
chicken wings
1
20 g
garlic
1
10 g
ginger
1
30 g
soya sauce
1
10 g
dark soya sauce
1
5 g
sesame oil
1
Preparation
Chop garlic and ginger, mix with salt around chicken wings, sprinkle with sesame oil,
and enclose in a sous-vide bag:
