Drums of Heaven Shandong Style

Poultry

Drums of Heaven Shandong Style
Ingredients (and the preparation, as given):
1 egg
Ginger juice - 5ml
Salt - 2g
White pepper - 2 g
Cornstarch 2 g

Chicken winglets 16
Dry red chillies 2 - 3
Vegetable oil 200 ml
Ginger 4 g
Garlic 4 g
Onion 4 g
Capsicum 5 g
Red chilli, dry 3
Chilli bean paste or Sichuan chilli paste 3 tbsp
Five spice powder - a pinch
salt 2 g
Sugar 2 g
White pepper powder 2 g
Star anise 1
Spring onion 4
Chilli oil - few drops
Everyday stock ½ tbsp
Corn flour (dissolved in 1:3 parts water 1 tbsp

Wash and clean the winglets. Pat them dry using a clean cloth.

Cut open the chicken winglets and remove one bone from inside each winglet.

Marinate the winglets with egg, seasoning, ginger juice, and corn flour. Keep the chicken in the fridge for 30 minutes. Remove just before cooking.

Heat 180 ml of oil in a wok till it is smoking hot. Add the chicken and deep-fry. Remove and set them aside.

Drain and strain the oil. Empty the wok. Clean the wok with a dry cloth.

Keep on a high flame and heat. Add back 25 ml of the drained oil. Add the dry red chillies, star anise, ginger, garlic, onion, and capsicum. Saute well.

Add the chilli bean paste, five spice powder, seasoning, stock, and dissolved corn flour.

Allow the sauce to thicken while stirring continuously. Add the fried chicken winglets. Toss well till the sauce coats the winglets evenly.
Finish with chilli oil.

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