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Ingredients
- Chicken wings (middle part) -
8 pieces
- Sea cucumber (soaked) - 400
grams
- Kailan (green Vegetable) - 150
grams
- Garlic (chopped) - 2 cloves
- Ginger - 3 slices
- Spring onions - 1 stalk
- Carrot - 6 slices
- Chicken stock - 1½ cups
- Light soy sauce - 2
tablespoons
- Dark soy sauce - 1 teaspoon
- Cornstarch - 1 tablespoon
- Cornstarch solution - 2
tablespoons
- Sugar - ½ teaspoon
- pepper and salt to taste
- Cooking wine - 1 tablespoon
- Cooking oil - 2 teaspoons
Method
- Clean cucumber and cut into
bite size. Scald in boiling water with ginger and spring onions
for 5 minutes. Drain and set aside.
- Clean chicken wings and scald
in boiling water for 2 minutes, drain and marinate with 1
tablespoon of light soy sauce for 30 minutes.
- Coat chicken wings thinly with
cornstarch and deep fry in warm oil for a while and drain well.
- Clean kailan and blanch in
boiling water with some salt and oil until cooked.
- Heat cooking oil and stir fry
ginger and garlic to fragrant. Add sea cucumber, chicken wings,
sizzle wing wine then add, carrot, chicken stock, sugar, pepper,
salt, light and dark soy sauce. Bring to boil and stew with low
heat until dish are tender.
- Add cornstarch solution to
thicken gravy, garnish with cooked kailan and serve.
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