CHICKEN WINGS: This recipe offers a different flavour that is distinctly oriental too.

CHICKEN WINGS WITH LEMON GRASS香茅雞翼:



10-12 chicken wings, middle pieces only

1 stalk lemon grass

1 tbsp. lemon juice

2 tbsp. coconut milk

cooking oil for deep-frying


seasoning:

1 tsp. each salt and sugar
1 tbsp. grated ginger mixed with 1 tbsp. wine
1 tsp. dark soy sauce
dash white pepper, ground ginger and 5-spice powder




Break off tough ends and outer tough parts from lemon grass. Mash the tender part and chop it finely

Rinse and pat dry chicken wings, and in a large glass bowl. Add in seasoning ingredients as well as lemon grass, lemon juice and coconut milk, and mix them well with chicken pieces. Marinate for 2 to 3 hours.

Remove wings from marinate and dry them thoroughly with paper towels. In wok or large saucepan, heat enough oil for deep-frying until very hot and tested ready. Add chicken wings into hot oil and cook 4-5 minutes or until golden brown and fully cooked, but not over-cooked.

Drain on paper towels before serving.