Using Red Fermented Bean curd to create the savory sauce. Braise it with any ingredients, the taste is already amazing. But with my improved formula, it bring the taste to another level.用邊隻薯仔去炆先最好味呢？ 雞翼如何做到皮香軟嫰多汁不爛？南乳醬王同普通南乳醬有咩唔同？如何處理才能發揮最佳味道？想知道答案，記得要看看影片示範
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Ingredients
- 750 g Chicken wings
- 500 g yellow potato (peeled / cut into pieces)
- 50 g onion (peeled / cut into pieces)
- 3 pcs garlic (peeled/mashed)
- 3 pcs slices of ginger
- 3 pcs green onion (sectioned)
- 2 pcs shallot (peeled / cut into pieces)
- 1 tbsp cornstarch
- 300 ml chicken broth (fig1)
Sauce mixture
- 40 g Red fermented bean curd (fig2)
- 2 tsp sugar
- 2 tsp oyster sauce (fig3)
- 2 tsp sesame oil (fig4)
- 2 tsp Shaoxing wine (fig5)
- 2 tsp shacha sauce (fig6)
- 1 tbsp Chu Hou sauce (fig7)
Seasoning
- 1 tsp sea salt
- 1 tsp chicken powder (fig8)
- 1 tsp sugar
- 1 tsp garlic powder
- ½ tsp ground pepper
- 2 tsp oil
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Marinade the chicken wings with seasoning for at least 1 hour
- Pan fry the chicken wings over medium heat until golden on both sides. Set aside
- In the original pan, add garlic, ginger, green onion, and onion. Stir fry them over medium-high heat for 2 minutes
- Add in the potato and sauce mixture. Stir fry for 1 minute. Add in chicken wing and mix it well. Add in the chicken broth and bring it to boil
- Cover the pan with a lid. Change the heat to low. Simmer for 15-20 minutes.
- Turn the heat to high. Season to taste. Add enough starch mixture to thicken the sauce. Serve it hot.
Notes
Ingredients - Click to enlarge the image
Tips
It is recommended to pre-mix the sauce mixture before stir frying it.
Tips
It is recommended to pre-mix the sauce mixture before stir frying it.