0:00 / 7:38

Soy Sauce Chicken Wings with Eggs & Tea Bags

Name: Soy Sauce Chicken Wings with Eggs & Tea Bags
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: Frozen Chicken Wings (mid-joints); eggs; Garlic; dried tangerine peel; tea bag; cinnamon stick; brown slab sugar; ginger; star anise; mushroom dark soy sauce; dark soy sauce; oyster sauce; white pepper powder; water; Cooking oil

groups3 servingsspeedEasycountertopsPrep: 30 minsskilletCook: 60 minsscheduleTotal: 90 minsoutdoor_grillBraised

Allergens:warningSoywarningGlutenwarningEggswarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Active Cooking

00:00:29

warningStay safe

Hot steam rises during boiling. Wear oven mitts when adjusting the lid to avoid steam burns.

Place 6 eggs in a small pot and add enough water to cover them completely. Cover the pot leaving a small gap, bring to a boil over medium heat, and cook for about 3 minutes.

local_fire_departmentMedium heat, about 3 mins

lightbulb

Watch out

Keep a small gap on the lid while boiling eggs

otherwise hot water will spill over and the high pressure inside may crack the eggshells

Ingredients:eggs (6 piece)

Tools:saucepan

Waiting Time

00:00:55

warningStay safe

Be careful when draining hot water to prevent hot water splashes and scalding.

Cover the lid completely, turn off heat, and steep for 20 minutes. Drain the hot water, rinse the eggs twice with cold water, and soak in cold water until 90% cooled down.

lightbulb

Watch out

Rinse eggs thoroughly with cold water right after cooking

insufficient cooling makes the shell stick to egg white and causes egg yolks to overcook

Ingredients:eggs

Tools:saucepan

Preparation

00:01:26

Gently tap and crack the eggshells, then peel a small section of shell from the top to expose the egg white for better flavor absorption; if the shell sticks, use a small spoon to slide under the shell and lift it off cleanly.

lightbulb

Watch out

Tap the shells gently to just open a small hole

otherwise excessive force will tear the egg white surface

Ingredients:eggs

Tools:spoon

Preparation

00:01:59

Peel 3 cloves of garlic, slice 1 section of dried tangerine peel into strips, and slice 3 pieces of ginger. Wrap 1 tea bag inside a coffee filter paper and tie securely with string (to prevent breaking while cooking). In a measuring cup, mix 1 tbsp mushroom dark soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 0.25 tsp white pepper powder, and 3 cups of water.

lightbulb

Watch out

Tie the tea bag securely inside the filter

otherwise it will burst during boiling and scatter tea leaves into the sauce

Ingredients:Garlic (3 clove)dried tangerine peel (1 piece)ginger (3 slice)tea bag (1 piece)mushroom dark soy sauce (1 tbsp)dark soy sauce (1 tbsp)oyster sauce (1 tbsp)white pepper powder (0.25 tsp)water (3 cup)

Tools:coffee filter paperchopping boardstringknife

Active Cooking

00:03:00

warningStay safe

Hot oil may splatter when sauteing aromatics. Maintain a safe distance to prevent oil burns.

Heat 1 tbsp cooking oil in a pot over medium heat, add 3 ginger slices, 1 cinnamon stick, 1 star anise, and 1 tangerine peel section, saute for 30 seconds. Add 3 garlic cloves and stir-fry for 30 seconds. Pour in the sauce mixture, add 1.5 oz brown slab sugar and the wrapped tea bag, cover and bring to a boil. Leave a gap on the lid and simmer over medium heat for 20 minutes to release spice flavors, then remove the tea bag.

local_fire_departmentMedium heat, about 20 mins

lightbulb

Watch out

Remove the tea bag after 20 minutes

otherwise steeping the tea for too long will release tannins and make the braising sauce bitter

Ingredients:Cooking oil (1 tbsp)cinnamon stick (1 piece)star anise (1 piece)brown slab sugar (1.5 oz)gingerdried tangerine peelGarlictea bag

Tools:saucepan

Active Cooking

00:04:00

Add the prepared 6 eggs into the braising sauce pot, stir well, cover and bring to a boil over medium heat, then turn off the heat immediately. Allow the eggs to steep in the warm sauce for several hours until flavorful and dark; rotate eggs halfway through for even color.

local_fire_departmentMedium heat to boil then turn off

lightbulb

Watch out

Turn off heat immediately once boiled

continuous heavy boiling will toughen the egg whites and ruin the tender texture

Ingredients:eggs

Tools:saucepan

Active Cooking

00:04:54

warningStay safe

Place chicken wings gently into boiling sauce to avoid hot liquid splashing.

Pick up the braised eggs and set aside on a plate. Bring the soy sauce liquid to a boil, add 1 lb washed and pat-dried chicken wings, cook over medium heat for 2 to 3 minutes after boiling. Turn the chicken wings over (skin side down), cover with lid, turn off heat, and steep for 20 to 30 minutes in residual heat until cooked through.

local_fire_departmentMedium heat 2-3 mins then turn off to steep

lightbulb

Watch out

Turn off heat after boiling wings for 2-3 mins and steep with residual heat

overboiling breaks meat fibers and renders chicken dry and tough

Ingredients:Frozen Chicken Wings (mid-joints) (1 lb)

Tools:saucepan

Active Cooking

00:06:22

Remove the braised chicken wings and arrange on a platter. Put the eggs back into the hot braising liquid to warm up, then plate alongside the wings; drizzle a ladle of soy reduction sauce over the top before serving.

lightbulb

Watch out

Warm the eggs using residual heat in the sauce rather than boiling them again

high heat will make egg yolks dry and rubbery

Ingredients:Frozen Chicken Wings (mid-joints)eggs

Tools:plate