Stewed Duck Wings 卤鸭翼

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This dish is very well known to the Teochew communities as well as their dark soy sauce braised duck. I do love braised duck as well as this dish. It is very popular in Southeast Asia like Singapore and Malaysia. It is a very easy dish to cook but my only problem where I live is to get duck wings, so I had to go to Dallas to get mine. It is worth it. For those who are in South and Southeast Asia countries no problem.




15 pieces duck wings



5 cloves garlic, crushed

1 thumb-size old ginger, washed and crushed

3 whole star anises

1½ 3inches long cinnamon sticks

5 stalks green onion, cleaned, trimmed root off

2 whole honey dates

2 golf ball size rock sugar

1½ teaspoons chicken granule

½ teaspoon ground white pepper

3 dried hot pepper (optional)

3 tablespoons dark soy sauce

1 teaspoon light soy sauce

3½ tablespoons cooking white wine

7 cups water



Wash and clean off any feathers on the duck wings. (I love to leave the duck wings whole or you may also cut the duck wings into drummets, mid-joints and tips). Drain.

Place all the seasoning ingredients into a heavy base stewing pot over medium-high heat. Cover and bring to a boil for 20 minutes to thicken the sauce.  Add the duck wing pieces, stir to coat with the sauce evenly. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Turn off heat and let the duck wings to stand aside.


This entry was posted in Chinese Recipes, Snacks and Fingerfood, South Asia, Southeast Asian (SEA), Teochew Cuisine. Bookmark the permalink.

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