BEIJING WINGS (for six)
These, a bit of Chinoiserie from Julia Child, are braised on top of the stove, not baked in the oven.
4 pounds chicken wings (about 20 to 24), rinsed under cold water and patted dry with paper towels, folded akimbo
4 thin slices fresh gingerroot
2 tablespoons soy sauce
½ cup olive oil
1 teaspoon dark sesame oil
1 teaspoon thyme
4 large garlic cloves, pressed
½ teaspoon (or more) cracked peppercorns
salt and freshly ground black pepper to taste
fresh minced parsley
2 tablespoons fermented dry black Chinese beans
a handful of dried Chinese mushrooms, softened in warm water, stemmed and sliced
- Dry the chicken and place it in a bowl.
- Zest 2 lemons and cut the peel, along with the gingerroot, into julienne strips. Add to the chicken, along with the strained juice of the 2 lemons, soy sauce, 4 tablespoons oil, sesame oil, thyme, garlic and peppercorns. Turn and baste the chicken and marinate it in the refrigerator for 2 hours or longer.
- Scrape the marinade from the chicken and reserve it. Dry the chicken and brown it in a skillet filmed with oil. When all the wings are browned, lower the heat and add the reserved marinade, black beans and mushrooms. Cover and simmer 10 minutes.
- Slice the remaining 2 lemons thinly, spread the lemon slices over the chicken and cook slowly 8 to 10 minutes longer. Correct seasoning and sprinkle with parsley before serving.