14 mid joint chicken wings
(season with a bit of salt, pepper & corn flour)
2 stalks spring onion – cut into 3″ in lengthwise
1 fresh red chilli – slided
6-8 slices young ginger
3 cloves garlic – minced
2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce
3 small rock sugar
1/2 tsp white pepper powder
Salt to taste
1/2 tsp chicken powder
100 ml water (add more if you want more gravy)
1 tbsp Hua Tio Jiu
1 tsp corn flour (mixed with 1 tbsp water
1) Pan fry marinated wings till brown on both side. Dish out and set aside.
2) Heat 1 tbsp sesame oil and saute ginger till fragrant, add in garlic and chilli and continue to stir fry for a while. Add in chicken wings, then the Hua Tio Jiu and stir fry briskly.
3) Add in sauce ingredients, taste accordingly and adjust to your preference. Cover, and simmer over low heat till chicken wings is cooked through. Thicken with cornflour mixture.
4) Add in the spring onions and very briskly stir the mixture. Transfer to serving plate and serve hot.