|
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
Method:
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.
|