CHICKEN WINGS: If you are looking for a good finger food, try out this recipe.

CHICKEN WINGS WITH LEMON GRASS香茅雞翼:



1 ½-2lbs. chicken wings

1 stalk lemon grass

1 tbsp. lemon juice

2 tbsp. coconut milk

cooking oil for deep-frying


seasoning:

1 tsp. each salt & 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 tender part and chop it finely

Rinse and pat dry chicken wings, cut into 3 pieces through the joints and reserve wing tips for soup or stock. Put wings in a large glass bowl; and add seasoning ingredients as well as lemon grass, lemon juice and coconut milk to mix in well. Marinate for 2 to 3 hours.

In wok or large saucepan, heat enough oil for deep-frying until very hot and tested ready with a dry chopstick. Remove wings from marinate and dry them thoroughly with paper towels. Add chicken wings into hot oil and cook 4-5 minutes or until golden brown.

Drain on paper towels before serving.