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

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

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more