Braised Duck Wings with Perilla
This braised duck wing dish is fragrant, tender, and falls off the bone. By blanching in cold water to remove any gamey odors, then stir-frying with garlic, ginger, fermented black beans, and braising with perilla and green garlic, the result is a rich, savory sauce that pairs perfectly with rice.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Clean the duck wings, cut them in half, blanch in cold water with rice wine until thoroughly cooked, then rinse clean. → Heat oil in a wok and sauté minced garlic, ginger, chili rings, and fermented black beans over low heat, then add the duck wings and stir-fry to develop a smoky flavor. → Add oyster sauce, light soy sauce, and rice wine to develop the sauce's aroma, add boiling water, and season with salt, sugar, white pepper, and dark soy sauce. → Cover and braise over medium-low heat for about 20 minutes until tender and flavorful, then increase to high heat to thicken the sauce and add a light starch slurry. → Add the green garlic, perilla, and a drizzle of oil, stir-fry quickly to release the aroma, and serve.
Cooking Steps
Brief Cooking Order
Clean the duck wings, cut them in half, blanch in cold water with rice wine until thoroughly cooked, then rinse clean. → Heat oil in a wok and sauté minced garlic, ginger, chili rings, and fermented black beans over low heat, then add the duck wings and stir-fry to develop a smoky flavor. → Add oyster sauce, light soy sauce, and rice wine to develop the sauce's aroma, add boiling water, and season with salt, sugar, white pepper, and dark soy sauce. → Cover and braise over medium-low heat for about 20 minutes until tender and flavorful, then increase to high heat to thicken the sauce and add a light starch slurry. → Add the green garlic, perilla, and a drizzle of oil, stir-fry quickly to release the aroma, and serve.
Introduction
This braised duck wing dish is fragrant, tender, and falls off the bone. By blanching in cold water to remove any gamey odors, then stir-frying with garlic, ginger, fermented black beans, and braising with perilla and green garlic, the result is a rich, savory sauce that pairs perfectly with rice.
Step 1
Clean the duck wings with water, remove any remaining feathers and impurities, pat dry and set aside.
Step 2
Cut the cleaned duck wings in half (two pieces each) to ensure they braise until tender and absorb the flavors, then place in a bowl.
Step 3
Mince the garlic and ginger, slice the chili into rings, and place in a bowl with a small amount of fermented black beans.
Step 4
Cut the green garlic into 2cm sections and plate separately; wash the perilla leaves and slice into thin shreds.
Step 5
Place duck wings in a pot with cold water, add rice wine (scallions and ginger can be added if desired), bring to a boil and blanch for 2-3 minutes to release blood and odors. Drain and rinse with clean water.
Ingredients List
Important Notes
⚠️ For frozen duck wings, always start in cold water for the blanching process; as the water temperature rises, it helps draw out internal blood and storage odors. Do not drop them directly into boiling water, as this causes the meat to contract quickly and lock in the gamey smell.
💡 When braising, always use boiling water rather than cold water to keep the meat tender and prevent it from tightening.
✨ Perilla and green garlic must be added just before serving. If cooked for too long, the unique aroma of the perilla will easily dissipate.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...