Chicken wings: 250 gms
Green bell pepper: 1 no., julienned
Dark soy sauce: 2 tsp
Light soy sauce: 1 tbsp
Ginger: 1 inch, juliened or coarsely chopped
Garlic paste: 1/2 tsp
Green chillies: 2 nos, slit
Shaoxing wine: 3 tbsp
Oyster sauce: 1 tsp
Toasted peanuts: 1 tbsp
Spring onions: 1 tbsp, chopped
Toasted sesame oil
Ideally, when one talks of drunken chicken, it usually implies whole chicken that has been steamed with the skin on, simmered in soy ginger, steeped overnight in rice wine and served cold the next day.
Since I did not have that time, I chose to just marinate the wings in wine for as long as possible so that it lives up to its name. However, I did customise it to my taste cravings for this particular evening. Added layers of umami and heat and texture. Here is how you do it.
Marinate the wings in two types of soy sauce, rice wine, ginger and green chillies for at least half an hour.
Heat oil in a wok, lightly fry the capsicum juliennes with some garlic paste. Add the wings, lightly brown on both sides, add the marinating liquid, cover and simmer till wings are cooked and tender.
Towards the end, add a tsp of oyster sauce, and some cornflour if needed to thicken the sauce and make it stick to the wings. Stir in the toasted peanuts and spring onions just before serving.