I always braise chicken with Chinese wine and dry pepper all the time.Some time I used Mirin and sometime I used Shaoxing wine but this time I used Mijiu.Mijiu 米酒 is the generic name for Chinese fermented rice wine, similar to Japanese sake. It is generally clear, and is used for both drinking and cooking. Mijiu intended for cooking often contains 1.5% salt and alcohol content by volume: 12-19.5%. The reason I used chicken wing to braised instead of other part of chicken it's becos chicken wing have smooth texture and I feel good when eating the tips part..On top of that the gravy have spicy tangy sweet flavor that suitable to eat with steamed white rice on a cold weather!!
15 chicken wings,cut and washed
5 garlic,peeled and mashed
10 dry small pepper
1/2 cup mijiu 米酒
1 cup water
2 tbsp oil
2 tbsp chicken bouillon powder
2 tbsp sugar
4-5 tbsp soy sauce
1 tbsp caramel sauce(thick soy sauce)
salt to taste
1:Heat deep large skillet or stock pot with oil ,dry pepper and garlic at medium high heat.When garlic and dry pepper is fragrant,add in chicken wings,water,mijiu,caramel sauce,soy sauce,chicken bouillon powder and sugar,mix well.
2:Simmer the chicken wings at medium heat for 30-40 minutes or until cook.Check the seasoning.Remove chicken wings from heat.Dish out and serve warm with steamed rice.