This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.



Course: Main
Featuring: Meat


(serve 10)

- Sweet Soy Marinade
- Raw chicken carcasses 3
- Conpoy (dried scallop) 30g
- Cabbage 600g
- Carrot 600g
- Star anise 10g
- Tsaoko 10g
- Bay leaf 10g
- Cinnamon 10g
- Preserved tangerine peel 3g
- Ginger 30g
- Spring onion 30g
- Dark soy sauce 300ml
- Soy Sauce 800ml
- Rock sugar 80g
- Shaoxing wine 50ml
- Chinese rose wine 6ml
- Water 3L


1. Blanch the chicken carcasses and the sweet soy marinade ingredients in boiling water separately. Remove the blanched carcasses and ingredients, rinse and put aside.

2. B ring a w ok of w ater to a b oil. A dd in t he c hicken c arcasses and all marinade ingredients (except those listed in step 3). Simmer for 3 hours on low heat.
3. Add in ginger, spring onion, soy sauce, dark soy Sauce and rock sugar, then Shaoxing wine and Chinese rose wine. Mix thoroughly.
4. Blanch the chicken wings. Add them to the marinade. Bring to a boil before turning off the gas. Let wings sit for 15 minutes before serving.



Grape: Cabernet Sauvignon Ageing: 18 months in oak barrels Full, ripe and intriguing body, long tas...

View details