April 7, 2017 by mummumskitchen
Previously I made the Hong Kong soy sauce chicken noodle and kept the sauce in my freezer. My hubby missed the Taiwanese braised duck wings (from the local famous 老天禄) And hence I tried to “curb” his cravings by making the braised duck wings for him, hoping they tasted the same. Of course, my braised sauce cannot compare to the one used by this traditional shop, but nevertheless it was still delicious. Not very time consuming, if you happened to have kept the braised sauce. You may wish to start cooking the braised sauce from scratch too.. 🙂
- Add water to the braised sauce in a pot. Heat up the braised sauce till it boils. Add dark soy sauce, light soy sauce or sugar, depending on your preference. I will advise to taste first before adding any of the sauce or sugar.
- Once you obtain your preferred taste, add in the duck wings. Cover the pot and simmer the sauce and wings in low heat for at least 30 minutes or till the meat is tender.
- Dish out and ready to serve!
Mum mum’s notes:
As I continue to reuse the braised sauce, the sauce is actually getting “thicker” and more salty. Hence it is really advisable to give it a taste before adding anything else. Maybe you want to add more sugar to neutralize the taste.