I had James, Tracie and their kids over for New Year’s Eve. Earlier in the day I shopped on Main Street and had lunch at this Singaporean place we have been wanting to try. It was a fun day to spend with my kids.
Our New Year’ s Eve supper was sort of low key, the menu was simple. I made baked pork chop on rice and chicken wings with red-fermented beancurd. The wings was the favorite of the night, we just inhaled them ! After supper the girls bonded over knitting, and the guys played their video games happily—- Just the way we wanted to spend our last day of 2010.
- 650 gm chicken wings
- 1 piece red fermented beancurd, mashed into paste
- 1 tsp Shaoxing wine
- 1 tsp honey
- 3 slices ginger
- 1/2 Tbsp light soy sauce
- 1/2 tsp dark sauce
- 1 tsp sugar
- 75 ml water
- Heat oil over medium heat. Add ginger and red fermented beancurd paste, saute to fragrant.
- Add chicken wings. Stir to combine and cook until both sides are light brown. Pour in wine and quickly stir to combine. Add seasoning. When it boils, reduce heat to medium-low and simmer until sauce thickens. Stir in honey. Remember to taste by yourself. Add more honey if needed. Serve hot.