Introducing a spicy chicken wings with a variation of peppercorns, including white pepper, black pepper, Sichuan pepper, chilli flakes and if you want to spice things up more – add a finger pepper! Another important point is no oil is added in this dish, the chicken is cooked using its own fat, not exactly “confit” but elements of it ?
今次和大家介紹的椒香雞翼,重點係夠辣,所需材料不算多,但就用上黑/白胡椒、花椒、辣椒粉。如果仍覺得辣味唔夠?冇問題,指天椒「加辣」!另外還有一個特色︰毋需額外用油,只透過雞翼本身的油烹調,保證不肥膩。
Method:
- Method: Marinate the chicken wings using flavours you like but the basics here namely pepper, fish sauce, wine and soy sauce.
- Make your peppercorn mix using black pepper, white pepper, Sichuan pepper, chilli powder and salt. Combine and grind using a mortar and pestle. If you prefer to have more aroma and spice then also cut up some garlic and a finger pepper ?
- Heat up a frying pan, DO NOT add oil and place the chicken in skin side down. The natural fat from the chicken ? skin will be squeezed out. When it becomes golden yellow, turn it to the other side, then out the lid on for around 5 minutes.
- Repeat this step for all your wings and parts. Now pour out the excess chicken oil in the frying pan but do not wipe it let some grease remain on the surface.
- Heat the pan again and give the wings a quick fry so the surfaces recover its dry and slightly crunchy texture.
- Sprinkle in the peppercorn mix (and garlic and chilli), a quick stir fry and turn off the heat, then give it a few stirs again and plate them nicely. Yummy ?
PS: The upper joint would need to have the lid on for a full 5 minutes whereas the mid joints would just need 3-4 minutes.
PPS: Removing the excess chicken oil and frying them again before adding the flavouring is essential because after cooking with the lid on the skin of the chicken will become moist.
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
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