Cooking Method -
Marinate chicken wings with CHNG Kee’s Nonya Steamfish Chilli Sauce (3 tbsp), salt, sugar and corn flour for at least 1 hr, and heat wok with cooking oil. -
Dust marinated chicken wings with corn flour, and deep-fry until golden brown in colour. -
Drain away oil, and set aside. -
Add cooking oil (1 tbsp), CHNG Kee’s Nonya Steamfish Chilli Sauce (1/2 jar), sliced lime leaves, CHNG Kee’s Light Soya Sauce, chicken wings, and stir-fry. -
Garnish with sliced lemongrass, and serve. | Ingredients - ¾ jar CHNG Kee’s Nonya Steamfish Chilli Sauce
- 1 tbsp CHNG Kee’s Light Soya Sauce
- 1 tbsp corn flour
- 1 tsp salt
- 1 tsp sugar
- 10 pcs chicken wings (middle part)
- 2 pcs lime leaf (sliced)
- 1 pc lemongrass (sliced)
- Cooking oil
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