2 tbsp vegetable oil
10 chicken wings, cut into smaller pieces through the joints
1 onion, diced
1 carrot, diced
3 slices ginger
3 garlic cloves, roughly chopped
3 whole star anise
2 tsp Chinese 5-spice (click here for my homemade version)
¼ cup Chinese Shaoxing cooking wine*
2 tbsp char siu sauce
¼ cup dark cherry jam (plum jam is also great here)
1 tbsp soy sauce
5 cups chicken stock
1 tbsp cornstarch mixed with 1 tbsp water
sea salt
Heat the vegetable oil in a large wok or pot over medium-high heat. Add the chicken and cook for 7-8 minutes or until golden. Add the onion, carrot, ginger, garlic and star anise. Season with a pinch of salt. Cook for another 3-4 minutes. Mix through the Chinese 5-spice.
Add the Chinese Shaoxing wine, char siu sauce, jam and soy sauce. Allow to simmer for a minute or so. Then add the chicken stock. Simmer for an hour.
Strain the stock and transfer to a clean saucepan. Bring to a simmer and add the corn flour mixture. Whisk until thick and glossy. Taste and season with salt to taste. Remove from heat and keep warm until ready to serve or store in the fridge for up to 2 days before you want to use it.
Notes:
– You could use pineapple or apple juice here if you want to keep the recipe alcohol free.
– To reheat the gravy, simple warm through on the stovetop (adding a little extra chicken stock if the gravy has thickened too much).
