TT350
01-07-2016, 08:11 PM
Hello.
I do love salt and pepper ribs from the Chinese takeaway.
It's a wedgeload cheaper making them at home.
Pack of chicken wings: £1:50
Salt (half a tsp)
White pepper (1tsp)
5 spice powder (1 tsp)
Sugar (half a tsp)
1 green pepper
1 white onion
2 garlic cloves
1 teaspoon fresh ginger
Light soy sauce
Hoi sin sauce
Half green chilli
Half red chilli
Cut the chicken wings at the joints. There's 2. Watch a guide on youtube if you're unsure.
If you can, brine them overnight in salt water and white vinegar.
Boil them up gently until they're cooked and no blood is seeping out..
Toss them immediately in plain flour and coat really well. They'll look a little caked in flour. That's fine.
Heat some oil at a bit less than on full heat. Maybe 3/4 if you're using flame hob. If you've got a traditional chip pan then great. Otherwise use a large pan with about 1.5 inch of oil in it.
Test the oil by putting in a small piece of bread. If it sizzles gently you're good to go.
Add some chicken wings. Don't put too much in at once. Cook until they're slightly golden. They'll continue to darken as they rest. Put them on kitchen roll.
Proceed until all are cooked.
Fry the garlic, chilli ginger, onion and pepper on quite a low heat for 10 mins. Stir often.
When cooked add about 4 dessert spoons soy sauce, 1 dessett spoon hoi sin.
Now you can turn the heat up to thick and reduce the soy sauce. You COULD use a bit of Cornflour. Mokka, that's Corn starch to you lol.
Toss the wings well in the salt, pepper, sugar and 5 spice.
Add the chicken wings to the pan with hoi sin/soy sauce and toss until a little coated.
Or sometimes just coat in franks hot sauce for a change.
I do love salt and pepper ribs from the Chinese takeaway.
It's a wedgeload cheaper making them at home.
Pack of chicken wings: £1:50
Salt (half a tsp)
White pepper (1tsp)
5 spice powder (1 tsp)
Sugar (half a tsp)
1 green pepper
1 white onion
2 garlic cloves
1 teaspoon fresh ginger
Light soy sauce
Hoi sin sauce
Half green chilli
Half red chilli
Cut the chicken wings at the joints. There's 2. Watch a guide on youtube if you're unsure.
If you can, brine them overnight in salt water and white vinegar.
Boil them up gently until they're cooked and no blood is seeping out..
Toss them immediately in plain flour and coat really well. They'll look a little caked in flour. That's fine.
Heat some oil at a bit less than on full heat. Maybe 3/4 if you're using flame hob. If you've got a traditional chip pan then great. Otherwise use a large pan with about 1.5 inch of oil in it.
Test the oil by putting in a small piece of bread. If it sizzles gently you're good to go.
Add some chicken wings. Don't put too much in at once. Cook until they're slightly golden. They'll continue to darken as they rest. Put them on kitchen roll.
Proceed until all are cooked.
Fry the garlic, chilli ginger, onion and pepper on quite a low heat for 10 mins. Stir often.
When cooked add about 4 dessert spoons soy sauce, 1 dessett spoon hoi sin.
Now you can turn the heat up to thick and reduce the soy sauce. You COULD use a bit of Cornflour. Mokka, that's Corn starch to you lol.
Toss the wings well in the salt, pepper, sugar and 5 spice.
Add the chicken wings to the pan with hoi sin/soy sauce and toss until a little coated.
Or sometimes just coat in franks hot sauce for a change.