Chicken Wings in Chuho Sauce
8 middle sections of chicken wings
4 ounces shallot
2 tablespoon chuho paste
1/2 teaspoon salt
1/2 tablespoon sugar
1 tablespoon oyster sauce
pepper as needed
1/2 cup water
1. Remove center bones from wings, run through oil, remove and drain.
2. Heat 2 tablespoon oil in wok, stir-fry chuho sauce until fragrant, add wings and shallot, mix well, add water and other seasonings to taste.
3. Transfer all ingredients to stew pot, bring to boil, reduce heat to low, cook slowly until liquid is absorbed. Remove from heat and ready to serve.