BEIJING WINGS

BEIJING WINGS (for six)

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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 lemons

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

 


  1. Dry the chicken and place it in a bowl.
  1. 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.
  1. 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.
  1. 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.

 

from Julia Child and Company

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