Ingredients:
10 chicken wings
10 cloves garlic, smashed
2 tbsp cooking oil
1 cup water
Seasoning:
2 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
a pinch of salt
Method:
1. Cut each chicken wing into 2 pieces. Rinse and drain.
2. Heat 2 tbsp oil in wok, saute smashed garlic until fragrant.
3. Add chicken wings, seasoning and one cup water.
4. Let simmer over medium heat for about 20 minutes or until wings are tender.
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March 16th, 2007
Posted by
rose |
Poultry |
5 comments
Ingredients:
10 chicken wings
Marinade:
2 tbsp shrimp paste (har cheong)
1 tbsp sugar
1 tbsp lime juice
1 tbsp Chinese rice wine
1/4 tsp pepper
1/2 tbsp shallot juice
1/2 tbsp garlic juice
2 to 3 tbsp cornflour (optional)
Method:
1. Rinse the chicken wings and pat dry.
2. Add the marinade and mix well. Leave to marinade for 5-6 hours.
3. Remove the marinated chicken wings and drain.
4. Deep-fry in hot oil over medium heat for about 7 minutes, then turn to high heat and deep-fry until golden brown.
5. Dish up and drain well.
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March 14th, 2007
Posted by
rose |
Poultry |
2 comments
Ingredients:
10 pieces chicken wing drumsticks
Marinade:
2 tbsp light soya sauce
1 tbsp Stone’s ginger wine
1 tsp salt
1 tsp sugar
1 tsp pepper
1 tsp custard powder
1 egg white
Coating:
60g tapioca flour
2 eggs (beaten)
1 cup breadcrumbs
Method:
1. Clean chicken wing drumsticks. Push the meat to one end of the bone.
2. Marinate with marinade for approximately 30 minutes.
3. Coat the marinated chicken wing drumsticks with tapioca flour, then dip in beaten eggs and coat well with the breadcrumbs.
4. Deep-fry in hot oil over medium heat until crispy and golden brown. Dish up and drain well.
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March 14th, 2007
Posted by
rose |
Poultry |
no comments
Ingredients:
10 chicken wings
Marinade:
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tbsp Chinese rice wine
1 tbsp ginger juice
1 tbsp honey
1 tsp sesame oil
a dash of pepper
a pinch of salt
Method:
1. Clean chicken wings and pat dry with paper towel.
2. Marinate chicken wings with marinade for 3 hours or longer.
3. Grill chicken wings under high heat till golden brown.
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March 14th, 2007
Posted by
rose |
Poultry |
6 comments
Ingredients:
6 chicken wings
20 pieces golden lilies (’kum chum’)
5 dried shitake mushrooms
5 red dates, stoned
1 tbsp oil
1/2 tbsp chopped garlic
Seasoning:
1 tbsp oyster sauce
1 dsp ginger juice
1 tsp rice wine
1 tsp sesame oil
1 tsp light soya sauce
Method:
1. Cut chicken wings into pieces. Wash and drain. Season with seasoning for 30 minutes.
2. Remove hard stems from dried golden lilies and soak till softened. Wash and squeeze dry.
3. Soak dried mushrooms till softened. Remove mushroom stalks and squeeze dry. Slice mushrooms thinly.
4. Soak red dates, wash and cut into slices.
5. Heat 1 tbsp oil and fry chopped garlic till golden brown. Remove and set aside.
6. Place golden lilies on a steaming plate. Arrange chicken pieces on top of golden lilies. Spread sliced mushrooms and red dates over chicken.
7. Steam over high heat for 20 minutes till chicken is cooked. Sprinkle with chopped fried garlic.
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February 10th, 2007
Posted by
rose |
Poultry |
no comments
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