Ingredients
3 Tbsp | Dark soy sauce |
750 g | Chicken wings, meat pulled back on itself (Main) |
1 Tbsp | Chinese wine |
1 Tbsp | Fresh ginger, peeled and grated |
1 clove | Garlic, peeled and minced |
2 Tbsp | Vegetable oil |
80 g | Cornflour |
½ cup | Water |
½ cup | Pineapple juice |
2 | Spring onions, sliced on the bias |
5 slices | Fresh ginger, peeled and julienned |
Directions
- In a mixing bowl, whisk together the soy sauce, wine, ginger and garlic.
- Fold through the chicken wings and marinate for one hour in the refrigerator, covered.
- Remove the chicken from the marinade, reserving the marinade liquid.
- Lightly coat the chicken in the cornflour.
- Heat a wok, add the oil then the chicken wings and brown slowly all over.
- Add the water, pineapple juice, leftover marinade, spring onions and ginger.
- Cover with a lid and simmer for 10 minutes or until tender.