“In Chinese, the Rat is respected and considered a courageous, enterprising person. People born in the Year of Rat are clever and bright, sociable and family-minded. They have broad interests and strong ability in adapting to the environment and able to react adequately to any changes. They are gifted in many ways and have an easy going manner. They are active and pleasant, tactful and fantastic, and are able to grasp opportunities. They seem to have interests in everything and hope to participate in doing it and usually do it very well.”

Of course, there are also a few yangs to my yin as far as defining traits go, but really, why bother focusing precious time and energy on the negative when there is more important business at hand, like trying out a new recipe?

Out of my previous four posts, I’ve managed to mention my mother’s wok twice, so now seems an auspicious time to pop in one of her easy favorites that emerged from it’s carbonized interior.

When I think of woks, visions of high flames and heat accompanied by quick and vigorous pyrotechnics tend to leap into my head. This recipe shows off the wok’s softer and gentler side by braising the little wing sections leisurely on the stove top.

These wings are a fine bite right out of pot, but I like them even better the next day when the flavors deepen after a rest in the fridge. Eaten cold is a fantastic option when the warm pan juices transform into a flavorful gel – choice picnic fodder. Some steamed quinoa, sauteed baby bok choy and a pile of these wings with their sauce made for a beautiful meal the other night.

The ingredients will leave you with a comfortably flavored balance of savory and a little bit sweet. The seasoning is not complex and I’ll occasionally add a touch of five-spice powder or dried tangerine peel for a change. But usually, I’m just looking for the same dish, and the same memories my mom made for me in our first wok.

First-Wok Wings
Serves 2-3 as a meal, 4-6 as an appetizer or part of a buffet/picnic

2 lbs. chicken wings separated into little winglet and drumstick pieces
4 slices peeled fresh ginger, bruised
2 cloves garlic, smashed
3 tbs. Chinese oyster sauce
2 tbs. soy sauce
1 tbs. palm sugar
2 tsp. Chinese rice wine or sherry
1 cup chicken broth – please use homemade as it adds luxurious body and superior flavor.

Place wings and all remaining ingredients in a wok; stir to combine. Bring the contents of the wok slowly to a boil. Turn to a moderate heat and simmer covered until the wings are cooked through and tender, stirring mid-way, about twenty minutes total. Remove lid and bring contents again to a boil, stirring occasionally, until the liquid reduces to about one half cup of sauce. Eat hot, or refrigerate overnight and eat chilled.

I like to garnish the dish with shredlings of ginger, scallion and hot chili for snappy punctuation.

February 7th, 2008 began the Year of the Rat, so for the rest of you rats and non-rats alike, check this out:

“A Rat Year is a time of hard work, activity, and renewal. This is a good year to begin a new job, get married, launch a product or make a fresh start. Ventures begun now may not yield fast returns, but opportunities will come for people who are well prepared and resourceful. The best way for you to succeed is to be patient, let things develop slowly, and make the most of every opening you can find.”

Most of that sounds pretty good to me – I’ll take it.