CHINESE COOKING: This is one of my family favourites that never fails to please.

CHICKEN WINGS WITH OYSTER-FLAVOURED SAUCE蠔油雞翼:



12 chicken wings

8 bunches of Chinese greens

6 stalks green onion, cut into long pieces

6 slices ginger

1 tbsp. dark soy sauce

cooking oil for deep frying

½ tbsp. tapioca starch mixed with ½ tbsp. cold water


sauce:

2 tbsp. oyster-flavoured sauce
½ tsp. salt + 1 tsp. sugar + ½ tsp. white pepper
1 tsp dark soy sauce
1 cup water




Rinse and pat dry chicken wings. Cut each into 3 pieces through the joints and reserve wing tips for soup or stock. Coat wing pieces with 1 tbsp. soy sauce and set aside.

Wash Chinese greens and blanch them in boiling water until just tender but still green and crisp. Drain well, toss them with a little salt; and then arrange them decoratively on a serving platter. Keep warm.

Heat enough oil in wok or non-stick saucepan for deep frying over high heat until hot and deep fry chicken pieces for 2-3 minutes until golden brown. Drain on paper towers.

Remove most of the oil and reserve for later use, leaving only 1 tbsp. in pan. Heat oil until hot and add green onion and ginger. Stir-fry 1 minute until fragrant. Return chicken wings to pan and add seasoning sauce ingredients. Cover and bring mixture to a boil. Reduce heat and simmer chicken for about 10 minutes or until just cooked.

Add starch solution into cooking liquid in saucepan. Bring to a boil, stirring constantly and cook until sauce is thickened. Serve immediately.