Canton Chicken Wings

Ingredients:

This Canton Chicken Wings recipe can be served as either a meal (with rice), or with dipping sauce for finger food at a party or BBQ.

500g chicken wings

2 teaspoons polunsaturated oil

Marinade:

2 tablespoons soy sauce

2 tablespoons dry sherry

1 clove garlic, crushed

2.5cm piece ginger, peeled and chopped

1/4 teaspoon seasame oil

2 shallots, sliced

Sauce:

1 tablespoon cornflour

1 1/4 cup water

Method:

Remove tips from chicken wings and discard.

Cut through wing joints to form 2 pieces and place in a shallow dish.

Combine ingredients for marinade and pour over chicken.

Marinate in the refigerator for 1 to 2 hours. Drain and reserve marinade.

Heat oil in a frying pan and stir-fry chicken for 10 minutes or until cooked.

If you are serving this dish on a plate as a meal, add the marinade to the chicken in the frying pan, and then follow below sauce instructions. If not, remove the chicken and put on a serving plate, and then add the Marinade to the frying-pan.

To prepare the sauce - blend cornflour with a little of the water until smooth, then stir in remaining water.

Stir into the Marinade mixture. Bring to the boil and cook, stirring constantly until the sauce thickens.

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