Nam Yee Fried Chicken Wings 南乳炸鸡翅膀

Nam Yee Fried Chicken Wings 南乳炸鸡翅膀

 

Fragrant and very tasty

 

Ingredients

10 chicken wings

1 piece of Shanghai Nam Yee

1 Chinese soup spoon of abalone sauce
1 Chinese soup spoon of oyster sauce

an egg

1 tsp salt

2 tbsp Shao Hsing wine

50g sugar

2 tsp tapioca flour

2 Chinese rice bowls of cooking oil for deep-frying

  Remove the jagged bone at the joint as shown above because the bone is sharp

 The abalone sauce that I used for this dish

 The Shanghai Nam Yee

Instructions

1.  Clean and wash the chicken wings.

2.. Mix the chicken wings with the rest of the ingredients except for the tapioca flour which is to be added to the marinade last.

3.  Marinate the chicken wings for 3 hours.

4.  Just before frying, add in the tapioca flour and mix well so that the chicken wings are evenly coated with the tapioca flour.

5.  In a wok, heat two Chinese rice bowls of cooking oil until very hot, then reduce to low flame. Do not fry over high flame as the chicken wings will get burnt easily because of the sugar.

6.  Fry the chicken wings in two batches until golden brown.