Recipe Ingredient
- Ingredients (A)
- 1.2kg Chicken Wings
- ½ tbsp White Vinegar
- 1.5 ltr Boiling Water
- Ingredients (B)
- ¼ sliced Tangerine Peel
- 1 Clove
- 1 Star Anise
- 3 slices Old Ginger
- 50g Shallots
- Ingredients (C)
- 200g Angel Brand Light Soy Sauce
- 1 tbsp Angel Brand Thick Soy Sauce
- 1 tbsp Sesame Oil
- 120g Cane Sugar
- 2 cups Water
- Add Pepper to Taste
- Potato Starch Solution
Instructions
- Mix white vinegar into 1.5 litre boiling water, rinse chicken wings in solution, remove and drain dry.
- Boil ingredients (B) and (C) in a wok.
- Add chicken wings, drench with sauce repeatedly until golden brown.
- Cover with the lid, simmer on low heat until chicken wings are cooked.
- Stir in potato starch solution, dish onto a plate & best serve with rice.
- Tips: Chicken wings, after rinsing with vinegar water mixture, are more appealing in color when cooked.
