Chicken Wings with Oyster Sauce

Chicken Wings with Oyster Sauce

Chicken Wings with Oyster Sauce ©Pixabay

Shellfish sauce is a typical fixing in Chinese cooking. While there are various plans for shellfish sauce, the most widely recognized one makes a fixing basically comprising of cornstarch, sugar, and clam separate. There are even some vegan clam sauces that supplant shellfish separate with shiitake mushroom. 

Clam sauce adds an appetizing flavor to any dish and is an outright staple for cooking Chinese Cuisine. MSG is frequently added to upgrade the clam flavor, however, there are numerous MSG-free assortments accessible. MSG has been known to cause migraines or inconvenience in certain individuals yet for those unaffected, it is protected to expend. 

This prepared chicken shellfish sauce formula is incredible for any individual who comes up short on a profound fryer. The way that the chicken is heated instead of singed likewise makes these wings somewhat more advantageous. This is a simple, delightful formula that makes a canapé that can be served hot or cold.

Chicken wings with clam sauce 

Servings: 3-4 


  • 12 chicken wings 
  • ½ lb. Chinese broccoli 
  • 1 green onion (cut to ½" length) 
  • 1 cut ginger (diced) 
  • 1 Tablespoon soy sauce 
  • ½ teaspoon salt 
  • ½ Tablespoon rice cooking wine 

Seasoning sauce #1

  • 1 cup of water 
  • ½ teaspoon salt 
  • 1 teaspoon sugar 
  • 1 spot of Szechuan peppercorn 

Seasoning sauce #2

  • 2 Tablespoons clam sauce 
  • ¼ Tablespoon sesame oil 
  • ½ Tablespoon cooking oil 

Cornstarch paste 

  • ½ Tablespoon cornstarch 
  • ½ Tablespoon water 


Cut the chicken wings in equal parts at the joint to make 24 pieces. Marinate the wings with 1 Tablespoon of soy sauce for at any rate 15 minutes. At that point, pan sears the wings in a wok until they seem brilliant. Eliminate them into a bowl for utilization later. 

Cut the Chinese broccoli into around 3 inches in length pieces. Put them in bubbling water, include ½ teaspoon of salt, and blend tenderly for 1 moment (or when they turn brilliant green).

Eliminate them from the wok, and "stun" the Chinese broccoli by dunking it in cool water quickly (this ensures the Chinese broccoli holds the splendid green tone, rather than turning earthy colored, which ruins the introduction of the dish). Line them up on the serving plate in any enhancing design you like. 

Warmth up the wok on high, at that point, pour in 1 Tablespoon of cooking oil. Pan-fried food the green onion and minced ginger for 10 seconds, at that point, include the chicken wings and ½ Tablespoon of rice cooking wine. 

Include the flavoring sauce #1, conceal the wok with the cover. Lower the warmth to medium and cook for 15 minutes. 

Betray high following 15 minutes, including the flavoring sauce #2 and tenderly mix. At the point when the dish warms up, include the cornstarch glue and delicately mix until it's thickened. Move into a plate and serve. 


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