1/3 cup Red Boat Kho sauce
1 1/2 pound chicken wings (drumettes and/or flats)
1 tablespoon ginger, thinly sliced into slivers (optional)
- Add the chicken and Red Boat Kho Sauce to a hot saucepan. Over medium-high heat, stir for 5 minutes to coat the chicken in the Kho Sauce.
- Cover the pan. Reduce the heat to low. Simmer until chicken is tender, 20 minutes.
- Remove the lid. Return the heat to medium-high and cook until the liquid is reduced to a thick glaze, 5 minutes. Top with ginger slivers.
- Serve with rice.