HEAVENLY CHICKEN WINGS
1 1/3 pounds chicken wings, joints separated
1/2 cup vegetable oil
2 tablespoons shredded ginger
1 teaspoon minced garlic
1 teaspoon minced chile
6 minced kaffir leaves (or 6 ( 1/2-inch) strips lime peel)
2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons vinegar
2 tablespoons chicken stock or water
hot cooked Jasmine rice (to serve)
Rinse chicken wings and pat dry.
Heat oil and fry wings until golden brown on both sides. Remove. Pour oil off, reserving 2 tablespoons in the pan.
Using the remaining 2 tablespoons, stir-fry ginger, garlic, chile and kaffir leaves about 1 minute or until fragrant.
Add fish sauce, sugar and vinegar, then chicken wings. Stir to mix.
Add stock or water and bring to a boil. Remove and serve immediately.
Serve chicken wings with A Taste of Thai soft jasmine rice.
Makes 3 servings
Adapted from source: Thai Cooking Made Easy by Sukhum Kittivech
1 1/3 pounds chicken wings, joints separated
1/2 cup vegetable oil
2 tablespoons shredded ginger
1 teaspoon minced garlic
1 teaspoon minced chile
6 minced kaffir leaves (or 6 ( 1/2-inch) strips lime peel)
2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons vinegar
2 tablespoons chicken stock or water
hot cooked Jasmine rice (to serve)
Rinse chicken wings and pat dry.
Heat oil and fry wings until golden brown on both sides. Remove. Pour oil off, reserving 2 tablespoons in the pan.
Using the remaining 2 tablespoons, stir-fry ginger, garlic, chile and kaffir leaves about 1 minute or until fragrant.
Add fish sauce, sugar and vinegar, then chicken wings. Stir to mix.
Add stock or water and bring to a boil. Remove and serve immediately.
Serve chicken wings with A Taste of Thai soft jasmine rice.
Makes 3 servings
Adapted from source: Thai Cooking Made Easy by Sukhum Kittivech
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