Garrick Theatre

Food for thought - Chinese Chicken Wings

 

Marinade

140 ml soy sauce, light

140ml Shao-hsing rice wine (or use dry sherry)

10g garlic, chopped

20g chopped ginger

1 T-spoon of red food colouring

100g honey. Softened in microwave

1g (a good pinch) of Chinese 5 spice powder

1kg chicken wings

 

Garnish

50g green pepper, julienne

50g red pepper, julienne

50g yellow pepper, julienne

50g spring onions -flowers

3g sesame seeds

 

Sauce

200ml chicken stock

20g corn-flour approx.

 

Method

Mix marinade ingredients together in a big bowl (except peppers, spring onions and sesame seeds).

Prepare chicken wings by scoring with a sharp knife.

Add prepared chicken wings to marinade.

Julienne vegetables, place in ice water and refrigerate.

Roast chicken wings with the marinade in a moderate oven 160c–180c

Turn regularly. The honey in the marinade causes them to burn easily. So be careful.

The marinade has to become a glaze. It will take about 30 – 40 min. Or remove on 30 minutes and thicken with a stock-corn-flour paste to make a dipping sauce.

 

Thanks Brendan