Ingredients with Measurements:
- 1 pound pigeonwings
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 green onion, chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. Rinse the pigeonwings and pat them dry with paper towels.
2. In a small bowl, mix together soy sauce, oyster sauce, Shaoxing wine, cornstarch, and water. Set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the pigeonwings to the wok and stir-fry for 5-7 minutes until they are browned on all sides.
5. Add the ginger and garlic to the wok and stir-fry for 1-2 minutes until fragrant.
6. Pour the sauce mixture over the pigeonwings and stir-fry for another 2-3 minutes until the sauce thickens and coats the wings.
7. Add salt and pepper to taste.
8. Garnish with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 12g
Carbohydrates: 6g
Protein: 22g
Substitutions for ingredients:
- Chicken wings can be used instead of pigeonwings.
- Rice wine can be used instead of Shaoxing wine.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Add sliced red bell peppers or carrots for extra color and flavor.
- Substitute the ginger and garlic with Sichuan peppercorns for a spicy twist.
- Use honey instead of oyster sauce for a sweeter taste.
Tips and tricks:
- Patting the pigeonwings dry before cooking will help them brown better.
- Be careful not to overcrowd the wok or skillet to ensure even cooking.
- Use tongs to flip the pigeonwings to prevent them from sticking to the wok.
Storage instructions:
Store leftover pigeonwings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pigeonwings in the microwave or oven until heated through.
Presentation ideas:
Serve the pigeonwings on a platter with the chopped green onions sprinkled on top.
Garnishes:
Chopped green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Suggested side dishes:
- Stir-fried bok choy
- Fried rice
- Hot and sour soup
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the pigeonwings are not browning evenly, adjust the heat and flip them more frequently.
Food safety advice:
- Make sure to cook the pigeonwings to an internal temperature of 165°F to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw poultry.
Food history:
Pigeonwings are a popular ingredient in Chinese cuisine and are often used in soups and stews. They are known for their tender meat and delicate flavor.
Flavor profiles:
Savory, umami, garlicky, gingery
Serving suggestions:
Serve the pigeonwings as a main dish with rice and vegetables.
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Region: Chinese