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.