“The simplest chicken wing dish”
Learnt this from the new TVB cooking series hosted by Maria. It was a pretty good show as I learnt a lot of tips in cooking and selecting better food ingredients.
This is one of the dishes I think is the easiest and simplest to follow. However, it was rather bland in taste for the first time I tried it.
In my second attempt, I adapted the recipe by adding some seasoning to it. Yes, it loses the original intention of simplest recipe. To make it even better, no choice, you can either stick to its simplicity or to impress your diners even more. :)
12 pieces of mid-joint wings (or drumlets)
1 tablespoon of chicken granule
1 tablespoon of coarsely grounded black pepper
2 cloves of garlic, minced
2 small shallots, peeled and thinly sliced
Ingredients for Sauce:
3 tablespoons of light soy sauce
3 tablespoons of boiled water
1 tablespoon of sesame oil
1 teaspoon of sugar
*Add the above together in a bowl and stir well to combine.
2 tablespoons of cooking oil
1) Rinse and pay dry chicken wings with kitchen towel.
2) Marinate wings with chicken granule and black pepper for 1 hour or longer. Rub the seasonings all over each wing for more even distribution.
3) In a clean frying pan, heat cooking oil in medium fire. Place wings (skin part down) in the pan, leaving gaps for each wing. Do not over crowd the pan. If can’t fit in all wings, do it in batches.
4) Pan fry wings till lightly browned and flip over to continue the same. When it is done, transfer out from the pan and arrange the wings in a large shallow plate.
5) In the same pan, remove excessive oil, if there is. Otherwise, heat the pan again on medium fire. Brown the shallot, and then, add garlic and stir fry till fragrant. Heat off and quickly pour in the sauce mixture. Beware of the sizzling effect! When it sizzles, immediately pour over the wings arranged on the plate. Garnish and serve.
Alternatively, save the transfer (if the oil on the pan isn’t excessive). Simple push the wings aside, brown shallot, and then minced garlic, stir fry till fragrant. Then, return the wings to the centre and pour in sauce mixture. *Before pouring the sauce, make sure the pan is heated enough to create the sizzling effect. Stir fry the wings to combine with sauce. Dish out. Garnish and serve.
Serving of 1 piece of chicken wing in this recipe counts about 120kcal.
Tips: Taste the sauce mixture to adjust the amount of each condiment to your desired flavour.
* Using mid-joint wings in this recipe is preferable as it will be more flavourful than using the drumlets part, actually.
* May use the store-bought fried shallot instead of the raw ones. Same thing, add the fried shallot, but cut out the browning time, simply stir fry till fragrant will do. In this case, you may want to add the minced garlic concurrently instead of later.