A friend gave this recipe to me, her sister emailed it to her who also got it from a friend. A note from her sister said that “it’s very delicious and easy to do also”. Easy and delicious – those are magic words for me, I thanked my friend and promised her that I will try it.
It turned out too salty the first time I tried it, I have definitely done something wrong because when I tried the recipe again, and again, it was delicious like it said in the note.
I think I overdid the oyster sauce or maybe the brand I used before was too salty or maybe I was pre-occupied with something that I seasoned it twice, maybe ..could be..
But that was over 10 years ago, just a couple of years into my marriage, I was just beginning to take cooking seriously. I’ve done this recipe many times since without any problems.
I’ve made minor changes like, I don’t deep fry it like it said in the original recipe, I just stir-fry or saute and use just one pan in cooking it.
It also calls for some MSG but since I don’t use it in my cooking, I did not include it in the recipe below. Go and give it a try, I’m sure you’ll like this recipe. 🙂
Chicken Wings with Oyster Sauce
FOR THE SAUCE:
- Cut chicken wings in 2 parts and coat with soy sauce.
- Stir-fry in hot oil until half-cooked.
- Remove and drain well.
- Remove excess oil, just leave about 1-2 tablespoons in the pan for sauteeing sauce ingredients.
- Mix all ingredients for the sauce.
- In the same wok or non-stick pan, saute green onion and ginger in 2 tbsp cooking oil.
- Stir in chicken wings.
- Add sauce mixture.
- Cover with wok lid.
- Cook over medium heat for about 15 minutes or until the chicken is tender.
- Thicken the sauce with the starch solution (2 tsp starch with ¼ cup water).
- Add more starch solution if you want a thicker sauce.
- Arrange wings on platter and pour sauce over.
- Drizzle a little sesame oil on top and garnish with sesame seeds and green onions.
- Serve hot.
- Happy Cooking! 🙂 – Olive