Garlic Anise Chicken Wings
2-3 lbs. chicken wings
3/8 cup sherry or rice wine
3/8 cup soy sauce
1/2 tsp. sugar
2-3 slices ginger, crushed lightly
5-6 cloves garlic or more, crushed
1 whole star anise, or more to taste
2 dried red chili peppers
1/2 cup chicken broth or water
Bring everything but chicken wings to a boil in a heavy pot large
enough to hold all the wings. Add chicken, reduce heat to low and
simmer until done, turning occasionally so that the stewing liquid
gets to all the wings. Cooking time varies, I estimated about 15
minutes or so. Transfer wings and liquid to a casserole dish and let
cool in fridge until sauce gels, as it is, IMO, best when eaten cold!
I also do this with bone-in chicken thighs and drumsticks, and then
cooking time is more like 24-35 minutes. Great, albeit messy finger
food. Yeah, yeah, you can brown the chicken first in hot oil, but I
was in a hurry and nobody seemed to mind.
Source: USENET rec.food.cooking - 2001