Hong Kong Style Chicken Wings Print Email

6 wing drumettes or middle wings
6 hazelnuts (or replace with raw peanut or cashew nuts)
1 stalk green onion, cut about 3-inch in length
1 clove of garlic, sliced
1/8 - 1/4 tsp (prefer hotter go for higher) of dried red pepper, crushed
1 slice of ginger
1 TBS of Chinese rice vinegar
1 + 1 tsp of Chinese rice wine
1 TBS of light soy sauce
1/2 - 1 tsp of sugar (use the 1/2 tsp first, adjust later)
1/4 + 1/4 tsp sesame oil
1/4 - 1/2 tsp chili sauce (perfer hotter go for higher)
white pepper
peanut oil

Marinate the wings with some white pepper, 1/4 tsp sesame oil and a pinch of sugar. Set aside.

Combine the vinegar, 1 tsp wine, soy sauce, 1/2 tsp sugar, 1/4 tsp sesame oil and chili sauce in a small bowl. Set aside.

In a small skillet, pour about 1 - 2 TBS of peanut oil, add nuts and roast them over medium/ medium-low heat until the nuts turn golden brown. Spoon the nuts on a plate and set aside.

In the same skillet, saute the garlic, red pepper, ginger, and green onion over low heat for about a minute or 2. Then add the chicken and 1 tsp wine, continue saute them over medium/ medium-low heat, until they are 80% done... that took me about 10 minutes. Raise the heat to medium (or slightly higher), stir in the sauce to cook until the meat is done. Taste and adjust the seasoning. In the last minute add in the nuts, stir well and scoop them on a serving plate.

The dish not supposes to have excessive sauce since it all sticks on the chicken. It still tastes great on the second day.

To replace with chicken dark meat (de-bone, cube), use 14 oz which is enough for 4 persons as one of the dishes in a meal. Triple the amount of the seasoning. The meat may release too much liquid (or if you add some vegetable) that will dilute the flavor. Once the meat (and nut) is done, scoop them on a plate, and leave the sauce in skillet and continue to cook it until it's slightly thicken. Pour the sauce over the meat.
Serves one, Adapted from: