Here they are again. M & H had an early dinner (5.30 pm). Deep fried chicken wings marinated with oyster, dark & light soy sauce, pepper, sesame oil, chinese cooking wine and mashed ginger. Our helper had a sudden miraculous burst of initiative and included honey because she said it would improve the taste. Marinate overnight or for at least 3 hours, dip in cornstarch and deep fry till light brown and crispy. The chicken wings should have crispy bits of ginger and cornstarch sticking to the crispy skin. When you bite into them, once pass the crunchyness, you get an explosion of juicy flavours in your mouth. Best eaten hot from the wok!!! oh, that glorious crunchy skin.....
It was Sil & Dom's favourite and now M & H's.
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