Skip to main content

Cola Chicken Wings Chinese Style ~ 可乐雞翼


These Cola Chicken Wings cooked the Chinese way are finger licking good.  Easy to prepare with simple ingredients that can be found in most households.  Coke together with the soya sauce made a delicious sweetish and savoury glaze for the chicken.  Simply Yum!






Recipe for Cola Chicken Wings Chinese Style ~  可乐雞翼  

Ingredients

  • 600 gm chicken wings
  • 1 Tbsp Chinese cooking wine
  • 3/4 cup Coca Cola
  • 2 tsp sugar
  • 2 Tbsp light soya sauce
  • some ginger slices
  • 3 star anise
  • 1 small piece of cinnamon stick
  • 1.1/2 Tbsp oil
  • Sesame oil
  • dash of seasalt
Method
  1. Cut the chicken wings into 2.
  2. Add cooking wine to marinate for a few hours or overnight.
  3. In a wok, add oil and sugar to caramelise on low heat.
  4. Add the wings and stir fry till yellow.
  5. Add Coke and soya sauce, star anise and cinnamon stick.
  6. Add 1/2 bowl of water to cover and cook till chicken is tender.
  7. Turn off heat and drizzle on some sesame oil
  8. Serve immediately.


Labels:

Comments

  1. PHMarch 15, 2016 at 6:32 PM

    Cheah, that looks so good! I have never cooked with Coca Cola before.

    ReplyDelete
  2. ann lowMarch 15, 2016 at 8:37 PM

    Hi Cheah, I must say that your photography skills have improved tremendously. Your cola chicken wings looks so yummy that making me want to grab a piece through my pc screen :D

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 16, 2016 at 10:40 PM

      Thanks so much for the compliment, Ann. Must put in more effort when snapping the pics are concerned!

      Delete
  3. Angie's RecipesMarch 16, 2016 at 1:11 AM

    Not a fan of cola..but these chicken wings look really tempting that I want to give it a try too!

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 16, 2016 at 10:42 PM

      Ha, ha, no harm in trying if you like a slightly sweet sauce.

      Delete
  4. KimmyMarch 16, 2016 at 1:54 PM

    Hi Soke Hah, I was thinking of cooking Cola Pork Trotter using my Thermal Cooker. Love the savoury sweet sauce. Noticed that the wings you used are long and slender. I suppose, they are not that oily.

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 16, 2016 at 10:42 PM

      Hi Kimmy, I used kampong chicken wings. Yes, they're not so oily and had a better taste than farm chicken wings.

      Delete
  5. UnknownApril 19, 2016 at 9:00 AM

    Yummy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more