Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Literally translated as braised chicken wings, this very old and traditional dish was popularly sold by itinerant hawkers back in the 1950s and 1960s. Kept all day at a perpetual simmer, their vats of loh kai yik developed an inestimable depth of flavour. This recipe has been slightly adapted to suit modern taste preferences, but the traditional loh kai yik included pig skin (to give body to the gravy), pork offal (such as intestines and liver) and cuttlefish (joo her). Loh