Cantonese-Style Chicken Wings with Oysters

Name: Cantonese-Style Chicken Wings with Oysters
Yield: Serves 4
Cuisine: China
Ingredients: ½ teaspoon salt; 2 teaspoons sesame oil; 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon light soy sauce; 900 ml (1½ pints) groundnut oil; 675 g (1½ lb) chicken wings; 2.5-cm (1-in) thick piece fresh root ginger, unpeeled and crushed; 3 garlic cloves, crushed; 1 tablespoon groundnut oil; 2 teaspoons cornflour; ¼ teaspoon freshly ground black pepper; 3 tablespoons oyster sauce; 2 tablespoons Shaoxing rice wine or dry sherry; 600 ml (1 pint) Chicken Stock or Vegetable Stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

A thrifty, economical dish my mother use to make which I still love today is this one of chicken wings simmered in a rich oyster sauce. It is extremely easy to make and re-heats quite well. In fact, the chicken wings are also tasty served cold and terrific for picnics.

Ingredients

675 g (1½ lb) chicken wings
900 ml (1½

Asia
China
Main course

Method

In a large bowl, combine the wings with the marinade ingredients and mix well. Leave to sit in the marinade for at least 30 minutes.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the chicken wings and fry them for 5 minutes or until they are golden brown. Remove them from the wok with a slotted spoon and d