Thursday 9 February 2017

Fried chicken wings with fermented beancurd 腐乳炸雞翼

15 chicken wings
8 cubes fermented beancurd
4 garlic+ 4 shallot to be pounded
Thumbsize ginger to extract the juice
Some Potato starch 
Oil for deep fried


1-2 tsp salt (may adjust to your own liking)
1/2 tbsp Knorr chicken powder (No MSG)
1 tbsp sugar
1 tbsp hua tiao wine
1 tsp sesame oil

1. Marinate the chicken wings with all the seasonings, fermented beancurd, ginger juice and pounded garlic and shallot for a few hours or overnight.
2. Heat oil in a wok or pot. When you see smoke, turn to medium fire. 
3. While waiting, coat each chicken wings with potato starch thinly and evenly. Use medium-high fire to deep fry it until its cooked (flip occassionally) and then drain the oil, set aside.
4. Heat oil in a pot, use high fire and put the wings to deep fry again (second round) for 10-20 seconds. Drain and serve hot. 

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