Braised Chicken Wings with Carrot & Celery

Ingredients
6 chicken wings - separate drummettes and wings
3 slices ginger
2 shallots - peeled and sliced
2 cloves garlic - peeled and chopped
3 dried chillies
2 stalks celery - sliced
12 baby carrots
handful of whole white peppercorns - lightly pounded  
1 star anise
2 cloves
1/2 to 3/4 cup water
cornstarch solution
cooking oil

 Sauce
2 tbsp soy sauce
3/4 tbsp dark soy sauce
1 tbsp shaoxing wine
 
Method

1. Add a little oil to a pan.  Fry chicken wings over medium low heat to brown them.
2. Remove from pan and set aside. 
3. Add a little more oil to fry the ginger, shallots, garlic and dried chillies till aromatic.
4. Return chicken wings to the pan.  Drizzle sauce and do a quick stir-fry. 
5. Add water, celery, carrots, peppercorns, star anise and cloves and bring to a boil.
6. Simmer over medium low heat for about 20 minutes.
7. Stir in some cornstarch solution to slightly thicken the gravy.
8. Ladle into a serving bowl and serve warm with rice.