CHICKEN WINGS: This recipe is an all-in-1 dish that offers meat, veggies and a nice sauce, it goes well with steamed rice.

CHICKEN WINGS WITH OYSTER SAUCE:



12 chicken wings

6 thin slices of ginger

6 stalks green onion, cut into 2-inch pieces

1 tbsp. dark soy sauce

cooking oil for deep frying

6 bunches of Chinese greens, such as choy-sum or baby bok-choy, washed and drained.


sauce ingredients:

1 tbsp. oyster-flavoured sauce
½ tsp. salt + 1 tsp. sugar
¼ tsp. white pepper
½ tbsp. rice wine
1 cup water
1 tsp light + 1 ½ tsp dark soy sauce


½ tbsp. tapioca or corn starch mixed with ½ tbsp. water



Rinse and pat dry chicken wings. Cut each wing into 2 pieces through the joint, discarding or reserving wing tips for use in making stock. Put wings in a large shallow dish and rub them evenly with 1 tbsp. dark soy sauce to coat. Let stand for 1 hour, turning occasionally to coat pieces with soy sauce.

In a large non-stick saucepan or wok, heat enough oil for deep-frying until very hot and tested ready. Deep-fry chicken wings for 2-3 minutes until golden. Remove and drain on paper towels.

Bring a large pot of water to the boil and blanch Chinese greens for 1-2 minutes or until crisp-tender. Arrange cooked vegetables along the outer rim of a large serving platter. Keep warm.

Pour off and reserve hot oil from saucepan, leaving just 1 tablespoon. Heat oil until very hot and cook green onions and ginger until fragrant. Return chicken wings to saucepan, and add in sauce ingredients. Cover pot and bring to a boil, taste and adjust seasoning. Reduce heat to medium-low and simmer mixture for 10 minutes, or until the wings are just tender. Mix tapioca/corn starch with the water and add into cooking liquid. Cook for 1-2 minutes to thicken sauce.

Arrange chicken wings decoratively in the centre of serving platter and pour sauce over to serve.