5 spice chicken wings

Serves 4
Prep time : 10 min
Cook time : 30 min

675g chicken wings
3 garlic cloves, peeled n crushed
1 piece fresh ginger, 2.5cm unpeeled and crushed
4 whole spring onions
50 ml dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
salt n freshly ground black pepper
2 tbsp sugar
50ml water
2 tsp 5 spice powder
cornflour for dusting
450ml groundnut/peanut oil

1. Put chicken wings in wok, with garlic, ginger, spring onions, soy sauce, rice wine or sherry, salt, pepper, sugar and water. Bring to simmering point. Then reduce heat to very very low, cover and simmer for 10 min

2. Turn wings over and simmer for another 10 min. Remove with slotted spoon, drain on kitchen paper and cool thoroughly. You can prep this ahead, and keep in fridge for 24 hours.

3. Mix 5 spice powder with a lil salt.

4. Dust chicken with cornflour, shake off excess. Divide into 2 batches. To prevent it from cooking it properly n crisply.

5. Heat wok till high heat, add oil. Turn heat down to moderate and deep fry first batch for 5 min or until golden brown. Remove and drain on kitchen paper. Repeat for 2nd batch.

6. Turn chicken wings on warm platter and sprinkle 5 spice powder mix on them.


From : Ken Hom's Quick Wok