Macau Plum
A Macau specialty that perfectly combines the sweet and sour flavor of preserved plums with succulent chicken wings, glossy and appetizing.
Ingredients
9 items- Chicken wings 10 pieces (about 500g)
- Preserved plums (huamei) 6 pieces
- Ginger 3 slices
- Spring onions 2 stalks
- Cooking wine 1 tablespoon (15ml)
- Light soy sauce 1 tablespoon (15ml)
- Dark soy sauce 1/2 tablespoon (7.5ml)
- Rock sugar 1 tablespoon (about 15g)
- Vegetable oil 2 tablespoons (30ml)
Nutrition
Steps （5 steps）
Wash 10 chicken wings, make two slits on the back, mix with 1 tbsp cooking wine and a few ginger slices, marinate for 15 minutes. Meanwhile, soak 6 preserved plums in warm water for 10 minutes until soft, remove pits, reserve the soaking water.
Heat a pan over medium heat, add 2 tbsp vegetable oil. Place chicken wings skin-side down, fry for about 3 minutes until golden. Flip and fry for another 2 minutes until both sides are golden. Remove and set aside.
Leave a little oil in the pan, sauté spring onion segments and ginger slices until fragrant. Add the chicken wings and preserved plums, drizzle 1 tbsp light soy sauce and 1/2 tbsp dark soy sauce, stir-fry for about 1 minute to evenly coat.
Add the reserved plum soaking water (about 200ml) and 1 tbsp rock sugar. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 15 minutes, turning once halfway.
Uncover, turn to high heat to reduce the sauce, constantly turning the wings until the sauce thickens and coats the wings (about 2-3 minutes). Garnish with white sesame seeds or chopped spring onions. Serve.
Tips
Soak the plums in warm water first to release flavor; fry the chicken wings until golden before simmering for better texture; stir constantly during reduction to prevent sticking.
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