{"type":"rich","version":"1.0","title":"karo wrote","author_name":"karo (npub1z6…ngz59)","author_url":"https://yabu.me/npub1z674e6ztne66luq0qmt3l9r8uck68zqnz6x6fzuwad46me0mjwfsfngz59","provider_name":"njump","provider_url":"https://yabu.me","html":"I cook mostly by intuition so I'll try my best with a recipe.\n\nadd water, soy sauce, spices (I used ginger, star anise and this spice mix that my mom got which is just labeled \"marinade spice\")\n\nthe ratio of soy sauce to water affects how salty the marinade is which in turn affects how long you marinade for.\n\nbring the marinade to a boil and add in your chicken wings and drums. if you're doing a mix of wings and drums, add the drums first. they're thicker so need a little more time.\n\nkeep the heat up and boil everything. my mom says to turn the heat off and put the lid on when the wings plump up. imo, a little imprecise so I stuck a meat thermometer into one of the drums and waited for the meat to hit 140F or so.\n\nonce it hits that temp,  turn off the fire, put the lid on and remove from heat. leave it to marinade and transfer to the fridge to continue cooling. you can eat it anywhere between an hour after or the next day. the intensity of the marinade increases the longer it's in the marinade. \n\nhope that helps! "}