Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 850 gm chicken wings (use only middle section if desired)
- 200 ml Lee Kum Kee All Purpose Marinade with Herbs
- 200 ml water
- 3 slices ginger
- 1 spring onion
- Cut chicken wings into sections. Rinse and drain well. Add ginger, spring onion in boiling water. Blanch chicken wings to remove blood. Drain out and immediately put wings into cold water for 10 minutes until they cool thoroughly. The step would make the chicken skin become smooth and silky.
- Use a large saucepan. Pour in marinade and water. Bring it to a boil. Add chicken wings. The sauce should cover all the wings. When the sauce begins to boil again, slower heat and simmer for 8 to 10 minutes, until the sauce is thicker and the wings are cooked through. Done. Serve hot.
- In this recipe, the proportion of marinade and water is 1:1. It suits my family’s taste perfectly. But you can change it to 2:1 or adjust the amount of marinade to suit your taste.
- The basic idea is to get the sauce a bit more salty than you would like your chicken wings tasted. The flavour of marinade would penetrate through the chicken meat through the process of simmering, then your wings would be just cooked perfectly to your taste.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
