Sunday, September 27, 2015

Pan fried wings with chinese wolfberry by Angela Seah Thulin

This year's mid-autumn festival falls on a Sunday and here in Sweden we had a mini celebration at our balcony. With paper lanterns lit up, enjoying durian snowskin and baked lotus paste mooncake under the full moon with our jackets on, kind of funny yet fun. 

As i was out shopping earlier on, i only had time to prepare a simple dinner and tangyuan. 

For tangyuan, i made two flavours. One was the traditional tangyuan, cooked them with ginger and orange sugar in different colors.

Another was stuffed with chocolate chips into glutinous rice flour and cooked them. Surprisingly, my husband liked this more than my son. 

Ok, so here's our dinner - Pan fried wings with chinese wolfberry, simple and yummy.

Ingredients A (marinade) 
13 whole chicken wings 
1 tbsp of Hua Tiao jiu
2 tbsp oyster sauce
1/2 tsp of salt
1 tsp light soya sauce
1 tsp of white pepper
*wash the wings, cut them into 3 sections and throw the last ending sharp wings away. Pat dry them and marinate with the above preferably overnight (mine was 2hrs only)

Ingredients B (to pan fried)
1 cup water
1 tbsp oyster
1 tsp of light soya sauce
*add the above in a bowl, stir n mix well
2 tbsp wolfberry, rinsed
4-6 slices of dang gui (当归)

*Opt - 1/2 tbsp hua tiao jiu

Steps -
1. Take out the wings from fridge 30mins before cooking.
2. Heat up wok with 4 tbsp sesame oil, pan fry all the wings till lightly browned on both sides. Few minutes only.
3. Scoop up the wings, wipe off all the excess oil. 
4. Then same wok, heat up 1/2 tbsp sesame oil, pour back all the wings and add ingredients part B including wolf-berries & dang gui.
5. Let the gravy come to a boil. Then simmer the chicken wings for 30mins (medium to low heat) or until wings have cooked and sauce slightly thicken too. 
6. Optional - drizzle 1/2 tbsp hua tiao Jiu and off flames.


1 comment:

  1. Sesame Tangyuan is the only way to go. (for me)