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Recipes
Honey Chilli Chicken Wings
Serves: 4-6
Preparation: 10 minutes
Cooking: 15 minutes
1.2kg chicken wings
¹⁄ ³ cup plain flour
Salt and pepper
Peanut oil, for deep frying
Green onions, to serve
Honey Chilli sauce
1 tablespoon peanut oil
1 tablespoon grated fresh ginger
2 tablespoons honey
2 teaspoons cornflour
1 tablespoon water
2 tablespoons shao hsing cooking wine
2 tablespoons sweet chilli sauce
2 tablespoons lemon juice
2 teaspoons soy sauce
1. Cut wings in half and trim tips. Coat
chicken in flour that has been seasoned
with salt and pepper.
2. Heat oil in wok on MED/MAX setting.
Note: See tips on deep frying in a wok on
page 7. Always use caution when deep frying
foods such as chicken as the skin may pop
during cooking.
3. Fry wings in batches until golden and just
cooked through. Drain on paper towelling.
Cover and keep warm.
4. Turn wok off and allow oil to cool before
carefully removing oil from wok and wipe
clean. Heat wok on MED setting; add 1
tablespoon of fresh oil to the wok. Add
ginger and cook for 1 minute. Add honey
and cook for a further minute. Combine
remaining ingredients and add to wok. Stir
until sauce boils and thickens.
5. Add chicken and stir until chicken is well
coated and warmed through. Garnish with
thinly sliced green onions.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
12
Sang Choy Bao
Serves: 4 as an entrée
Preparation: 10 minutes
Cooking: 8 minutes
3 green onions
1 tablespoon peanut oil
1 clove garlic, crushed
½ teaspoon grated fresh ginger
6 fresh shitake mushrooms, chopped finely
10 water chestnuts, chopped finely
350g lean chicken or pork mince
4 lettuce leaves, to serve
2 teaspoons sesame seeds, toasted
Sauce
1 tablespoon shao hsing cooking wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1. Separate white and green parts of onions.
Finely chop the white parts and thinly slice
the green. Keep separate and set aside.
2. Heat wok on MED setting; add oil and cook
garlic, ginger, mushrooms, water chestnuts
and white parts of green onions and cook,
stirring frequently for 1 minute.
3. Add mince and cook 3-4 minutes or until
golden and crumbly.
4. Combine sauce ingredients in a separate
bowl, mix well. Pour into chicken mince
and stir-fry 3 minutes or until chicken
mince is cooked and sauce has thickened.
Stir through green parts of green onions.
5. Spoon into lettuce cups, sprinkle with
sesame seeds and serve immediately.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
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