
Black vinegar chicken wing rice
Chicken wings braised in Chinese black vinegar and ginger — sweet, tangy and warming.
- 35 min
- Serves 2
- Braise
- Easy
Why it suits you: In cold Minor Snow, black vinegar moves blood and ginger warms a blood-stasis constitution.
Method
Prep 10 min · Cook 25 min- 1Blanch the wings and pat dry.
- 2Brown the wings and ginger in a little oil.
- 3Add the vinegar, sugar, soy and 100 ml water and braise for 15 minutes to a glaze.
- 4Blanch the choy sum and serve with the wings and rice.
Cautions
- Use less vinegar with acid reflux.
Chef's tips
- Reduce over high heat at the end for a glossy glaze.
The TCM view
Vinegar is sour and warm, dispersing stasis; chicken is warm, boosting qi.



