Sharp Chicken Wings À La Kai
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 12 chicken wings
- 1 onion (s)
- 1 piece (s) ginger, the size a walnut
- 2 cloves garlic)
- 2 tablespoon vegetable oil, neutral
- 2 tablespoon sugar
- 2 tablespoon soy sauce, (Ketjap Manis)
- 1 teaspoon, heaped Sambal Oelek, depending on your taste you can take more
- 1 tablespoon, leveled cornstarch
- 100 ml chicken broth, (cooking stock the chicken wings)
- 0.25 ¼ bunch coriander, fresher
- salt
- water
Print Recipe
Pin Recipe Instructions
- Cut the onion, ginger and garlic into very small cubes. Put the chicken wings in a saucepan with boiling water, then simmer over low heat for about 10 minutes. Remove the chicken wings and drain.
- Save 100 ml of the cooking stock.
- Heat the oil in a wok over medium heat, add the sugar and let it brown while stirring. Deglaze the sugar with the chicken stock. Add the soy sauce, onion, ginger, garlic, sambal oelek and the chicken wings, bring everything to the boil. Then reduce the heat and simmer uncovered over low heat for about 15 minutes. Stir every now and then. At the very end, mix in the freshly chopped coriander. Season to taste with salt. Mix the cornstarch with water (1 teaspoon cornstarch with 2 teaspoons water), mix in and let everything boil briefly.
- Arrange the chicken wings on a plate and sprinkle some chopped coriander on top. It is best to serve with rice.
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