What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403007 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720