I’ve encountered quite a few people who believed Chinese cuisine was somehow intimidating. Yes, it can be! However, there are ways to make certain dishes simple and accessible without compromising the taste. Today’s Braised Chicken Wings with Peppercorns (胡椒鸡翅) is a good example of fuss-free recipes that require minimum effort and skill.<\/p>\n\n\n\n

Where the inspiration came from<\/span><\/h2>\n\n\n\n
A few years ago, I was impressed by a chicken dish that I had in a Beijing restaurant. It was steamed pieces of chicken with lots of whole white peppercorns. Traditionally, when a Chinese recipe calls for pepper, it mostly refers to ground white pepper. So that chicken dish was rather unusual to me.<\/p>\n\n\n\n
The white peppercorns made the dish spicy yet they didn’t create a burning sensation in my mouth (very different from what chilies do). The wonderful aroma lingered in my mouth for quite a while. It was such a memorable dish that I decided to replicate it at home. <\/p>\n\n\n\n
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Are you a big fan of chicken wings like myself? These recipes may also interest you: Salt & Pepper Wings<\/a>, Coca-Cola Wings<\/a> and Char Siu Wings<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Chicken$ <\/figure>\n\n\n\n
My simple braised version<\/span><\/h2>\n\n\n\n
I’m not sure what ingredients were used in that particular restaurant dish. I tried to imitate it with four ingredients: chicken wings, white (or black) peppercorns, ginger and dark soy sauce<\/strong>. It worked wonderfully!<\/p>\n\n\n\n
In order to make it fuss-free, I give it a couple of my own twists: using chicken wings instead of cutting a whole chicken into small pieces (too much bother for everyday cooking); braising it instead of steaming (so it can be done in any wok or pot).<\/p>\n<\/div>\n\n\n\n
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$\"Braised$ <\/figure>\n\n\n\n
Here is the cooking procedure:<\/p>\n\n\n\n
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Fry coarsely crushed whole white (or black) peppercorns and ginger slices in oil until fragrant.<\/li>\n\n\n\n
Put in the chicken wings. Fry until lightly brown.<\/li>\n\n\n\n
Add dark soy sauce, salt and hot water. Leave to simmer for 25 mins or so (stir once halfway through).<\/li>\n<\/ul>\n\n\n\n
Note: <\/strong> I don’t recommend that you use ground white (or black) pepper<\/strong> as a substitute. It doesn’t taste the same and it would get burnt easily when fried.<\/p>\n<\/div>\n\n\n\n
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It goes well with many staples<\/span><\/h2>\n\n\n\n
$\"Chicken$ <\/figure>\n\n\n\n
This braised chicken wings has become one of our family favourites. It goes well with many kinds of staple foods<\/strong>, such as rice, noodles, potatoes or pasta, etc. I served it the other day with egg noodles and green beans as shown in the picture above. Also, you may serve them cold, as finger food for parties.<\/p>\n<\/div>\n\n\n\n
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Other chicken dishes<\/span><\/h2>\n\n\n\n
Versatile and tasty, chicken can be cooked in many delicious ways. Here are some other dishes you might find interesting:<\/p>\n\n\n\n
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Char Siu Chicken (Roasted or Air-fried)<\/a><\/li>\n\n\n\n
Chinese Smoked Chicken<\/a><\/li>\n\n\n\n
Black Pepper Chicken Stir-fry<\/a><\/li>\n\n\n\n
Sichuan Mala Chicken<\/a><\/li>\n\n\n\n
Soy Sauce Chicken<\/a><\/li>\n<\/ul>\n\n\n\n
📋 Recipe card<\/span><\/h2>\n\n\n
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$\"Peppercorn$ <\/div>\n\t
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