Chinese Cookbook: Sticky Chicken Wings, and Spinach and Peanut Salad

• 6-12 chicken wings
• 2 tbsp dark vinegar
• 2 tbsp Chinese wine vinegar
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1/2 cup sliced scallions
• 1 tsp cornflour
• 1 tbsp crushed Sichuan peppercorns
• 1 tbsp crushed garlic
• 1 tsp black pepper
• 1 tsp sliced dry red chili (garnish)

Instructions 

1. Wash the chicken wings in cold water and a little lemon juice. Cut off any excess skin. Pat dry with a clean kitchen paper towel and transfer to a large mixing bowl.
2. Combine all the ingredients together, leaving half of the sliced scallions to one side. Coat the chicken in the marinade, cover, and leave in the fridge for up to three hours, or overnight if cooking the following day.
3. Remove from the fridge at least 30 minutes prior to cooking and preheat the oven at 180 celsius. Place some parchment paper on an oven tray and evenly spread out the chicken wings. Place the oven tray in the center of the oven and cook slowly on medium heat for 40 minutes to one hour, or until the juices run clear and you can see some color on the wings. Turn the chicken wings over once or twice so that they remain coated in the marinade and cook evenly.
4. Turn up the oven to high heat and place the tray on the top shelf of the oven. Continue to cook until golden brown and sticky. Remove from the oven and rest for 10 minutes. Garnish with the remaining sliced scallions and the chopped dried red chili.

Peanut and Spinach Salad

Ingredients

• 3 cups spinach
• 1/4 cup dark vinegar
• 1/4 cup dark soy sauce
• 1/4 cup sesame oil
• 1/2 cup peanut oil
• 1 tsp roasted sesame seeds
• 1 tsp fine salt
• 3-4 crushed garlic cloves
• 1/4 cup peanuts
• 1 cup ice
• 1/4 cup whole Sichuan peppers (optional)

Instructions

1. Trim the ends off the spinach and rinse under cold water. Set aside.
2. Fill the kettle and boil. Transfer the spinach to a wok or pan over low heat and pour the boiled water over the spinach. Continue to blanch the spinach until wilted. Once the spinach is wilted immediately transfer over to a bowl with ice water to cool.
3. Squeeze excess water from the spinach and place into a mixing bowl.
4. In a serving bowl mix the crushed garlic and vinegar and place to one side.
5. Combine the dark soy sauce, salt, and sesame oil and set aside.
6. In a wok or pan add the peanut oil and heat over a medium flame. Add the peanuts, fry until aromatic, and put to one side.
7. Transfer the spinach to the serving bowl and mix with the combined garlic and vinegar. Add the dark soy sauce mix and peanuts and gently combine with chopsticks (or use your hands). At this stage, you can add the whole Sichuan peppers, for color and fragrance, and garnish with the roasted sesame seeds. Serve immediately and enjoy.

READ: 7 inexpensive and indispensable Chinese cooking tools every foodie needs.

Photos: Nicole Bonnah