I could never understand my American classmates when they turned their noses up at chicken wings. For me, they were the choicest and tastiest morsels of the chicken. We used to feast on them at home because they were cheap, although I didn’t know that at the time. In our household, my mother would cook them in the morning and I would take them to school with me. I loved the curiosity my lunch would arouse as I unwrapped my chicken wings with their pungent black bean odour. I felt superior and contented in the knowledge that my lunch was better than others.
Mix the chicken wings with the soy sauce,
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is very hot and slightly smoking, dump in the chicken wings. Stir-fry for 5 minutes, or until the chicken begins to brown. Then toss in the ginger, garlic, shallots,
© 1998 Ken Hom. All rights reserved.