Rooster wings with oyster sauce
Servings: 3-4
Elements:
- 12 hen wings
- ½ lb. Chinese language broccoli
- 1 inexperienced onion (sliced to ½” size)
- 1 slice ginger (diced)
- 1 Tablespoon soy sauce
- ½ teaspoon salt
- ½ Tablespoon rice cooking wine Nước tương
Seasoning sauce #1
- 1 cup water
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 pinch of Szechuan peppercorn
Seasoning sauce #2
- 2 Tablespoons oyster sauce
- ¼ Tablespoon sesame oil
- ½ Tablespoon cooking oil
Cornstarch paste
- ½ Tablespoon cornstarch
- ½ Tablespoon water
Instructions:
- Reduce the hen wings in halves on the joint to make 24 items. Marinate the wings with 1 Tablespoon of soy sauce for a minimum of quarter-hour. Then stir fry the wings in a wok till they seem golden. Take away them right into a bowl to be used later.
- Reduce the Chinese language broccoli into about 3 inches lengthy items. Put them in boiling water, add ½ teaspoon of salt, and blend gently for 1 minute (or after they flip shiny inexperienced). Take away them from the wok, and “shock” the Chinese language broccoli by dipping it in chilly water briefly (this makes certain the Chinese language broccoli retains the brilliant inexperienced shade, as a substitute of turning brown, which ruins the presentation of the dish). Line them up on the serving plate in any ornamental sample you favor.
- Warmth up the wok on excessive, then pour in 1 Tablespoon of cooking oil. Stir fry the inexperienced onion and minced ginger for 10 seconds, then add the hen wings and ½ Tablespoon of rice cooking wine.
- Add the seasoning sauce #1, cowl up the wok with the lid. Decrease the warmth to medium and prepare dinner for quarter-hour.
- Flip the warmth again on excessive after quarter-hour, add the seasoning sauce #2 and gently stir. When the dish heats up, add the cornstarch paste and gently stir till it is thickend. Switch right into a plate and serve.
