Peking Chicken Wings Recipe
Peking Chicken Wings is an amazingly delicous side dish. Try this Peking Chicken Wings recipe; I bet you will have a huge fan following for this one.
Ingredients
| Chicken wings | 12 | |
| Peanut oil | 500 Milliliter | |
| Chicken stock | 125 Milliliter | |
| Onions spring | 2 , finely chopped | |
| Oyster sauce | 1 Tablespoon | |
| 1 tablespoon cornflour mixture | ||
| Soy sauce | 1 Tablespoon (MARINADE:) | |
| Peanut oil | 1 Tablespoon (MARINADE:) | |
| 1 tablespoon rose wine or sweet sherry | ||
| 1 cm piece fresh root ginger, peeled and grated | ||
| Garlic | 2 Clove (5gm), crushed (MARINADE:) | |
Directions
Place the wings in a saucepan, cover with water, bring to a simmer and cook for 20 minutes.
Drain and place in a dish.
In a small bowl, mix together marinade ingredients.
Pour over chicken wings.
Leave for 1 hour, then drain thoroughly; reserve the marinade.
In a wok, heat oil, add wings and deep fry for 10 minutes until golden brown.
Using a slotted spoon, remove wings from oil and drain on absorbent kitchen paper.
Pour oil from wok then add chicken wings, stock, spring onions, reserved marinade and oyster sauce.
Gently cook for 5 minutes.
Stir in cornflour (cornstarch) mixture, bring to the boil, stirring, and simmer until thickened.
Drain and place in a dish.
In a small bowl, mix together marinade ingredients.
Pour over chicken wings.
Leave for 1 hour, then drain thoroughly; reserve the marinade.
In a wok, heat oil, add wings and deep fry for 10 minutes until golden brown.
Using a slotted spoon, remove wings from oil and drain on absorbent kitchen paper.
Pour oil from wok then add chicken wings, stock, spring onions, reserved marinade and oyster sauce.
Gently cook for 5 minutes.
Stir in cornflour (cornstarch) mixture, bring to the boil, stirring, and simmer until thickened.
Chef
