Oriental Glazed Chicken Wings
This might just be one of the simplest , quickest , freshest , most delicious-ist mid- week meals around .Have you ever though about wok frying your chicken wing s before ? It's amazing ! This I made has a light coriander taste and smell .Rather nice for a change from the usual salty pr sweet taste , If you like coriander that is .
Ingredients
Serves 4
8 chicken wings,chopped into 3 pieces
5 tbsp groundnut oil
6 tbsp chicken stock
2 tbsp chopped fresh coriander
marinade
2 tbsp chilly sauce
1 1/2 tbsp sugar
salt
1/8 tsp spice seasoning
1 tbsp finely chopped fresh ginger
Method
1 . To make the marinade combine chilly sauce , sugar , salt and spice seasoning , and stir until dissolved .Mix the ginger .
2 . Put the chopped chicken wings in a shallow dish and pour in the marinade ,turning the wings to coat . Leave to marinate for 1 hour at room temperature or overnight in the refrigerator .
3 . Heat a wok over a high heat , add the oil and when it is almost smoking add the chicken wings and marinade . Stir fry for 5 minutes ,then sprinkle with 4 tablespoons of the stock and stir fry for a further 4 minutes .
4 . Using tongs ,transfer the wings to a warmed serving dish , and sprinkle with the coriander . Pour off and discard most of the oil from the wok and return to the heat . Add the remaining 2 tablespoon of stock , and stir with a wooden spoon until blended ,scraping up the sticky sediment .Pour into a small bowl and serve with the wings as a dipping sauce .
Ingredients
Serves 4
8 chicken wings,chopped into 3 pieces
5 tbsp groundnut oil
6 tbsp chicken stock
2 tbsp chopped fresh coriander
marinade
2 tbsp chilly sauce
1 1/2 tbsp sugar
salt
1/8 tsp spice seasoning
1 tbsp finely chopped fresh ginger
Method
1 . To make the marinade combine chilly sauce , sugar , salt and spice seasoning , and stir until dissolved .Mix the ginger .
2 . Put the chopped chicken wings in a shallow dish and pour in the marinade ,turning the wings to coat . Leave to marinate for 1 hour at room temperature or overnight in the refrigerator .
3 . Heat a wok over a high heat , add the oil and when it is almost smoking add the chicken wings and marinade . Stir fry for 5 minutes ,then sprinkle with 4 tablespoons of the stock and stir fry for a further 4 minutes .
4 . Using tongs ,transfer the wings to a warmed serving dish , and sprinkle with the coriander . Pour off and discard most of the oil from the wok and return to the heat . Add the remaining 2 tablespoon of stock , and stir with a wooden spoon until blended ,scraping up the sticky sediment .Pour into a small bowl and serve with the wings as a dipping sauce .
