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Grandma's Favourite Chicken Wings

"The recipe is my grandma's favourite dish to cook. When I moved to London to study abroad, I always wished to recreate the taste of home and have experimented a lot with it to figure out the recipe. I believe it demonstrated different culinary skills and is truly a 'home cooked' dinner."


  • Chicken wings- 12 full wings

  • Carrot —120 g

  • Daikon (preferred) or parsnips —120g

  • Ginger—10-15 g

  • Mirin—6 tablespoon

  • Granulated Sugar—1 tablespoon

  • Soy sauce—6 tablespoon

  • Chicken stock — 400cc

  • Sesame oil

  • Green onion – 3-4 sticks

  • Mint leaves – 6-8 sheets for garnishes

  • White sesame – a little bit

  • Corn starch or flour – a little bit

  • Short grain rice – 250 g


1. Prepare the ingredients by cutting parnips into edible cubes, and ginger into thin slices.


2. Cut out the white part of the scallion. Julienne the white part.


3. In a large bowl, mix the chicken stock, soy sauce, sugar, mirin/fish suace, and sake/cooking wine.


4. Gently sear the chicken wings in a sauce pan until golden brown. Add parsnips and ginger to the pan.


5. Pour the sauce prepared in step 3 into the sauce pan. Cover the sauce pan and continue heating with low heat for 25-30 minutes.


6. Remove lid and turn to high heat, add corn starch to sauce. Reduce the sauce to a consistency you prefer.


7. Serve the chicken wings with white rice. Enjoy!