Peking Chicken Wings
|Chicken stock||125 Milliliter|
|Spring onion||2 , finely chopped|
|Oyster sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Rose wine/Sweet sherry||1 Tablespoon|
|Fresh ginger root||5 Gram, peeled and grated (1 Cm Piece)|
|Garlic||2 Clove (10 gm), peeled and crushed|
Place the wings in a saucepan, cover with water, bring to a simmer and cook for 20 minutes.
Drain and place in a dish.
In a small bowl, mix together marinade ingredients.
Pour over chicken wings.
Leave for 1 hour, then drain thoroughly; reserve the marinade.
In a wok, heat oil, add wings and deep fry for 10 minutes until golden brown.
Using a slotted spoon, remove wings from oil and drain on absorbent kitchen paper.
Pour oil from wok then add chicken wings, stock, spring onions, reserved marinade and oyster sauce.
Gently cook for 5 minutes.
Stir in cornflour (cornstarch) mixture, bring to the boil, stirring, and simmer until thickened.
Serving size: Complete recipe
Calories 884 Calories from Fat 297
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 7.4 g36.9%
Trans Fat 0.3 g
Cholesterol 270.5 mg90.2%
Sodium 1823.1 mg76%
Total Carbohydrates 31 g10.2%
Dietary Fiber 1.4 g5.6%
Sugars 5.9 g
Protein 108 g216.8%
Vitamin A 11.6% Vitamin C 24.8%
Calcium 11.6% Iron 30.1%
*Based on a 2000 Calorie diet