There are many recipes to try from my selected cookbook for this month [Yum Yum Magazine No. 48] for Cookbook Countdown Event.
I have bookmarked this recipe to try earlier but keep putting it off cos' it is chicken wings. I love chicken whole legs more than chicken wings. Today, luck was with me, the chicken vendor was very kind to de-bone 6 chicken wings for me without extra charges. Many thanks to him, much time is saved.
These chicken wings are tender, aromatic and delicious. Simple recipe yet awesome in taste.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
Ingredients
Ingredients
6 chicken wings [cut half or deboned and keep whole]1-2 tbsp oil
5 slices ginger
1 tsp chopped garlic
2 dried chillies - cut into small pieces
1 red chilli - shredded
1 green capsicum - shredded
Marinade
1/4 - 1/2 tsp salt
1 tsp sugar
1 tbsp light soy sauce
dash of sesame oil
Seasoning
1 tbsp each of light soy sauce and oyster sauce
1 tsp sugar
200 ml water
5 slices ginger
1 tsp chopped garlic
2 dried chillies - cut into small pieces
1 red chilli - shredded
1 green capsicum - shredded
Marinade
1/4 - 1/2 tsp salt
1 tsp sugar
1 tbsp light soy sauce
dash of sesame oil
Seasoning
1 tbsp each of light soy sauce and oyster sauce
1 tsp sugar
200 ml water
- Marinate chicken wings with marinade for at least 30 minutes or more.
- Heat up a non stick wok, add oil and pan fry chicken wings until both sides are golden brown. Push aside.
- Add in sliced ginger, dried chillies and fry until aromatic. Add in chillies and seasoning, fry over high heat until well mixed.
- Simmer until sauce has thickened.
- Dish up to serve.
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