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Ingredients8 chicken wings – cut off the wing tips (the knobbly bony bit at the end) and keep for stock or something else.2-3 tbsp oil Mixture A: 1-3 spring onions cut into 1 inch pieces 3 slices of ginger (I grate a fairly large chunk – we LOVE ginger…) 1-2 chopped cloves of garlic Mixture B: 1 Half tbsp hoisin sauce ** 3 tsp soy sauce 2 tsp sherry/vermouth/wine/rice wine/…. (I use sherry most of the time) |
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MethodHeat oil and stir-fry Mix A for 30 seconds. Add and brown the wing pieces.Add B, mix, cover, and cook on a low heat for 20 – 25 minutes. Turn over halfway through to colour the wing pieces (sometimes I forget to). Serve the wings with steamed rice and Asian greens. | |||||||||||||||||||||
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