Wednesday, August 20, 2014

Chicken Wings in Red Sauce - Tender Version (ปีกไก่น้ำแดงอย่างนุ่ม)

For 2 you will need:

750 grams Chicken Nibbles/Wings
2 coriander roots
2 cloves garlic, peeled
7-8 white pepper corns
¼ teaspoon salt
½ onion, chopped
1 cup chicken stock
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 tablespoon tomato sauce
1 tablespoon sweet soy sauce
1-2  tablespoons sherry
2 carrots, peeled and chopped
1 cup frozen peas
1 teaspoon corn flour, mixed with a bit of water
Oil for frying

Pound coriander roots, pepper corns, garlic and salt with pestle and mortar until pulpy. Marinate chicken wings with this mixture, oyster sauce and a tablespoon soy sauce and refrigerate for at least half an hour.

In a wok on medium high heat, add oil and fry chicken wings until golden brown on all side and transfer to a casserole. Add a bit more oil in the same wok and fry onion until translucent – add sherry and half the chicken stock. Transfer the mixture to the casserole and add the rest of the stock, tomato sauce and sweet soy sauce. Bring to the boil then cover and reduce the heat to low and let it simmer for an hour. Add flour mixture and stir to combine, simmer a bit longer until thickened. Serve warm with steamed carrots and peas and rice.

It is a comfort food dish - this version. You can also deep fry the wings and make a thicker sauce (only a bit of stock required) in separate pan with chopped onion and smother the wings in the thickened sauce before serving. A bit like Buffalo Wings but gentler.

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