Canton Chicken Wings
This Canton Chicken Wings recipe can be served as either a meal (with rice), or with dipping sauce for finger food at a party or BBQ.
500g chicken wings
2 teaspoons polunsaturated oil
2 tablespoons soy sauce
2 tablespoons dry sherry
1 clove garlic, crushed
2.5cm piece ginger, peeled and chopped
1/4 teaspoon seasame oil
2 shallots, sliced
1 tablespoon cornflour
1 1/4 cup water
Remove tips from chicken wings and discard.
Cut through wing joints to form 2 pieces and place in a shallow dish.
Combine ingredients for marinade and pour over chicken.
Marinate in the refigerator for 1 to 2 hours. Drain and reserve marinade.
Heat oil in a frying pan and stir-fry chicken for 10 minutes or until cooked.
If you are serving this dish on a plate as a meal, add the marinade to the chicken in the frying pan, and then follow below sauce instructions. If not, remove the chicken and put on a serving plate, and then add the Marinade to the frying-pan.
To prepare the sauce - blend cornflour with a little of the water until smooth, then stir in remaining water.
Stir into the Marinade mixture. Bring to the boil and cook, stirring constantly until the sauce thickens.
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