Recipe by Cook Food Mood
Off Her World magazine several years ago. I usually opt for deboned chicken fillets instead of chicken wings for easier and healthier cooking. Great with rice too!
Top Review by Ta2LvrGrl
I gave this a 2 "as is" because there is WAY too much pepper in it. The first few bites were good and then the pepper starts building up and burning your mouth. I do think that it would be a great recipe if the pepper was decreased so I will give it one more try with 1 TSP of black pepper instead of 1 TB. I also added 1 tsp of cornstarch to get the sauce to thicken up and glaze better. In place of the wings I used 1 lb of homemade meat substitute cut into cubes as we are vegetarians. I added 8 oz of quartered mushrooms and 1 lb asparagus cut into 2" lengths and served it all over sticky rice. My husband and I did eat the whole batch but it was rough! Normally we are pepper lovers but this was just too much. I will re-rate after we have tried it again with less pepper.
- 1 tablespoon black pepper, coarsely-ground
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 2 teaspoons sugar
- 2 teaspoons light soy sauce
- 1 tablespoon dark soy sauce
- 6 chicken wings, cut into segments
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon oil
- 100 ml water
Directions See How It's Made
- Mix the first 6 ingredients together to make the sauce.
- Mix chicken wings with shallots, garlic and 1/3 of the sauce mixture and marinate 15 minutes at room temperature.
- Heat oil in a large frying pan over medium-high heat. When hot, saute chicken wings turning once or twice, for 8 min or until browned.
- Stir water into remaining sauce mixture and pour inches Cook, stirring, 2-3 minutes more or until chicken wings are cooked through and well-coated with thickened sauce.
- Serve them when hot.