Chicken Wings Steamed in Rice Wine

Heat oil in a wok or heavy pan. Put in the chicken wings, fry briefly all around, add rice wine and boil vigorously until the liquid has almost completely evaporated. Add water, stir and simmer covered for about 15 minutes at not too high heat. Add cinnamon sticks and star anise, continue cooking and after a few minutes season with soy sauce, salt and a pinch of sugar. Cover and cook chicken wings at reduced heat for 30-40 minutes. Meanwhile, turn from time to time and add a little water if necessary. Remove pot from heat, remove cinnamon sticks and star anise, and drizzle with a few drops of sesame oil. Stir again before serving.

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