In my opinion, the wing part of chickens has been neglected by Western cuisine. Trust a Chinese cook to make a lot of delectable dishes out of it. It's my favourite part. Whenever we have a roast chicken I always grab it to make sure no one else will have it. :-)
This recipe is a firm favourite of ours and a regular in our dinner table. Easy to make, just a few ingredients plus has vegetables for balance of flavour and nutrition. Plus the wings is probably the cheapest cut of poultry there is. Again, I adapted this from the Chinese Cuisine by Huang Su Huei.
Chicken Wings with Oyster Sauce
12 chicken wings (about 1 kg)
1-1/2 Tbsp soy sauce
oil for frying
1 green onion, cut into 6 pieces
6 slices ginger root
2 Tbsp oyster sauce
1/4 tsp salt
1 tsp sugar
dash of black pepper
1 cup water
1/2 Tbsp cornstarch
1 Tbsp water
1 bunch broccoli
- Cut and separate the wings at the joints, discard the tip or use for chicken stock. Clean the wings and pat them dry.
- Combine chicken wings and soy sauce in a bowl. Mix them well. Marinate for 20-30 minutes.
- While the wings are marinating, cut and separate the broccoli florettes. Wash well and steam for 3-4 minutes or until just about cooked. Line the sides of a serving plate with the cooked broccoli. Set aside.
- Heat wok then add oil. Deep fry wings until golden brown (about 5 minutes). Remove and set aside.
- Remove oil from the wok. Reheat the wok and add 1 Tbsp oil. Stir-fry the onions and ginger root until fragrant.
- Add wings and sauce; bring to boil. Lower heat, cover and simmer for about 5 minutes, or until liquid is reduced to 1/2 cup.
- Add thickener; stir until sauce has thickened. Dish up on the serving plate with broccoli. Serve.
Note: For the vegetables, you may use any steamed/cooked green vegetable such as pechay (pak choi), nappa cabbage (Chinese cabbage), regular cabbage, choi sum (Chinese broccoli), etc.