serves
2-4
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Ep 7
episode • The Streets Hong Kong • cooking • 25m
G
episode • The Streets Hong Kong • cooking • 25m
G
Ingredients
- 500 g chicken mid-wings
- 2 cloves garlic, chopped
- 1 tbsp fish sauce
- Black pepper, freshly ground
- 2 tsp vegetable oil
Lemonade glaze
- 4-5 cloves garlic
- 3 cm ginger, sliced into medallions
- 250 ml lemonade
- 2 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp dark soy sauce
- Steamed white rice, to serve
Marinating time: 30 minutes
Instructions
- To a large bowl, add the wings, chopped garlic, fish sauce and ground black pepper. Coat the chicken wings in the marinade, leave for at least 30 minutes, or ideally in the fridge overnight.
- Heat a large frypan over high heat. Add the vegetable oil and fry the chicken on each side, until lightly golden brown.
- Add garlic, ginger and enough lemonade to just cover the chicken wings, dark soy, fish sauce and sugar. Keep on a high heat and reduce the liquid to a thick syrup, this will take between 15-20 minutes. Serve warm, with a side of steamed rice.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 7
