I love the taste of this dish. I first learnt to make it from a friend when I was in Australia. It's actually pretty easy to make, as long as you have the right asian ingredients from your fav asian grocer. It's tasty, aromatic, crispy and goes very well with a warm plate of rice.
Here's what you'll need:
a dozen chicken wings (cut into two parts)
3 pieces fermented beancurd (fuyu)
1 tsp fermented bean paste (taocheo)
2 inch ginger (grated)
2 tsp garlic (grated/ finely minced)
1 tbsp chinese cooking wine
1 tbsp oyster sauce
1 tsp light soy sauce
2 tsp sugar
1 tbsp corn flour
flour mixture for coating (3 tbsp wheat flour, 2 tbsp rice flour, 1 tbsp corn flour, small dash of salt and pepper)
oil for deep frying
Instruction:
Here's what you'll need:
a dozen chicken wings (cut into two parts)
3 pieces fermented beancurd (fuyu)
1 tsp fermented bean paste (taocheo)
2 inch ginger (grated)
2 tsp garlic (grated/ finely minced)
1 tbsp chinese cooking wine
1 tbsp oyster sauce
1 tsp light soy sauce
2 tsp sugar
1 tbsp corn flour
flour mixture for coating (3 tbsp wheat flour, 2 tbsp rice flour, 1 tbsp corn flour, small dash of salt and pepper)
oil for deep frying
Instruction:
- Clean chicken wings and marinate chicken wings with all ingredients. Rub all ingredients thoroughly with your clean hands. Refrigerate over night.
- Heat oil for deep frying. One by one, coat chicken wings with flour mixture, making sure that you get a thorough but light flour coating, shake off excess flour before popping chicken into oil. Do not over-fry the chicken. Once chicken enters the oil, turn heat to medium setting.
- Drain crispy chicken wings and best served while warm and crispy.
Prep + cook time: 1 hour
Difficulty level : moderate
No comments:
Post a Comment