Chicken wings in black bean and oyster sauce

Chicken wings in black bean and oyster sauce

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1kg chicken wings, tips removed
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon peanut oil
2 teaspoons cornflour
1 teaspoon sugar
3 teaspoons fresh ginger, very finely chopped
2 tablespoons tinned black beans
2 tablespoons spring onions, very finely chopped
2 garlic cloves, crushed with pinch of salt
125ml chicken stock
2 tablespoons oyster sauce
2 teaspoons sesame oil
15g spring onions, sliced, to garnish

Method

  1. Halve wings at joints. Combine soy sauce, sherry, peanut oil, 1 teaspoon cornflour, the sugar and 1 teaspoon ginger. Add wings, coat well with marinade and marinate, covered, at room temperature for 1 hour. Rinse, drain and chop black beans. Combine with chopped spring onions, remaining ginger and garlic.
  2. Preheat a wok or frying pan, add black bean mixture and stir-fry for 30 seconds. Add wings and marinade and stir-fry for 3 minutes or until wings are browned lightly. Stir in remaining cornflour dissolved in stock and simmer, covered, for 15 minutes or until wings are tender. Cook uncovered, over high heat, tossing wings until they are glazed and sauce thickened. Stir in oyster sauce and sesame oil and cook mixture, tossing it, for 1 minute. Serve on a heated platter, sprinkled with spring onions.

Note

  • Buy tinned black beans, oyster sauce and sesame oil from Chinese grocery stores, health food shops, delicatessens and most supermarkets.
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