Chinese Chicken Nibbles in Red Fermented Beancurd Sauce

Red fermented beancurd is my mum and son's favourite, whenever mum cooks plain porridge, this is a MUST have dish for them. I have never thought of/tried having this fermented beancurd with my porridge...I can't imagine myself eating that as the term "fermented" put me off. I like eating only when mum used this fermented beancurd in cooking cabbage. Ironically, 3 weeks back I craved for  "Red Fermented Beancurd"..it gave me a comforting feeling as they are mum and son's favourite and I should try to attempt to cook with this fermented beancurd maybe it might become my favourite too.

As usual, I searched the net for recipes using this Red Fermented Beancurd. Saw this recipe posted by Christine decided to try her recipe of Chicken Wings with Red Fermented Beancurd. During my 1st attempt, I used drumsticks instead of chicken wings as Tony finds that there is much meat in wings...the result was not perfect but the taste was good beyond my expectation and I am falling in love with it. Surprisely, Tony, a Kiwi also like the taste of red fermented beancurd...bearing in mind that this is a very Asian dish and not all Asians like it...Since Tony is so supporting in this taste, I decided to attempt it for 2nd time with some adjustment of  ratio of ingredients to suit my palate as I am loving it and wanted a stronger taste.

Serving: 2
Ingredients:
650 gm chicken wings
1 piece Red Fermented Beancurd (Non-spicy type ), mashed into paste  (I used 2 1/2 pieces)
1 Teaspoon Shaoxing wine
3 Slices Ginger (I used 5-6 slices)
2 Tablespoon Oil (The recipe  did not mention how much oil to use)


Seasoning:
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Dark Sauce
1 Teaspoon Sugar
1 Teaspoon Honey (I mix it the honey together with the rest of the seasoning)
75 ml water


Method:

1.Heat oil over medium heat. Add ginger and red fermented beancurd paste, saute to fragrant.

2.Add chicken wings. Stir to combine and cook until both sides are light brown. Pour in shaoxing wine and quickly stir to combine. Add seasoning. When it boils, reduce heat to medium-low, I cover it with a lid and simmer for about 15mins (I like my chicken to be cooked thoroughly and off the bone easily). Stir occasionally during the simmering period. After the simmering period, I turned the heat to HIGH (removing the lid) for another 2-3 mins to thicken the sauce as the sauce did not really thicken after 15mins of simmering. Dish and serve hot.