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Honeyed Chicken Wings, Hong Kong Style
|Honeyed Chicken Wings, Hong Kong Style|
10 double-bone chicken wings
1 teaspoon ginger extract or ginger juice
1 teaspoon rose wine
1/2 teaspoon granulated sugar
dash of coarse salt
1/2 teaspoon cornstarch
pinch of ground white pepper
1 cup vegetable oil
6 slices young ginger, slivered
1/4 cup honey mixed with one tablespoon cornstarch
2 Tablespoons rose or another wine
1. Rinse and dry the chicken wings, and marinate them for half an hour in a mixture of ginger extract or juice, rose wine, sugar, salt, cornstarch, and ground pepper; then drain them.
2. Heat oil in a wok or deep pan and add the chicken wings and stir them every few minutes for twenty-five minutes at a medium temperature, about 325 degrees F. Then discard the oil and add the ginger slivers, and reduce the heat to low and continue to stir-fry for another five minutes before removing the wings. Serve them sprinkled with the wine.