Cantonese Chicken Wing Recipe

Number of serving: 4

Preparation time: 5 minutes

Total Cooking time: 40 minutes
Cantonese Chicken Wings

Ingredient A:
1kg chicken wings, rinse and drain
50g cashew nuts, coarsely chopped
2 scallion, thinly chopped

Ingredient B:
3 tablespoon oyster sauce
2 tablespoon dark soy sauce
1 tablespoon sesame oil
3 garlic, crushed
1 piece peeled and grated fresh ginger (about 3cm)
2 teaspoon red wine vinegar
1 tablespoon Chinese rice wine
2 teaspoon chili bean sauce
6 tablespoon water
1 tablespoon brown sugar

Preheat the oven to 220'C. Put ingredient B and into a saucepan over medium heat and bring to the boil. Stir occasionally, then change to low heat and simmer for another 1 minutes. Remove sauce from the heat. Put the chicken wings in a single layer roasting tray. Pour the sauce into the tray and stir to coat the wings. Cover the tray loosely with aluminum foil. Roast in the oven for 25 minutes. Remove the aluminum foil and cook for another 5 minutes. Reduce the oven temperature to 190'C. Turn the wings over and shower with the cashew nuts and scallion, then cook for 5 minutes, cook until the wings are tender. Remove from the oven and ready to serve.

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