Instructions: Prepare the Pickled Bean Sprouts and Caramel Sauce. Set aside.

Cut each chicken wing into 3 pieces; the main wing joint, the second joint and the wing tip. Reserve the wing tips for soups or stocks.

In a 3-quart saucepan, add the chicken wing pieces and shredded ginger to the cooled caramel sauce. Stir to combine. Set over high heat and bring the mixture to a rapid boil. Cover the pan, reduce the heat to low and simmer, stirring occasionally, for 30 to 40 minutes, or until the chicken is very tender. Skim off any excess fat.

Transfer the chicken wings and sauce to a serving dish. Sprinkle with white pepper, if desired.

To serve, spoon some of the sauce over rice and serve with Pickled Bean Sprouts.

This recipe yields 4 to 6 servings.

Comments: Instead of simmering, you can grill the marinated chicken wings over medium charcoals, basting regularly with the marinade.

Description: "(Canh Ga Kho Gung)"

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