蔥油香煎雞翼

四人份量材料

2 tsp 粟粉
25 ml 熱水

醃料:
2 tsp 魚露
1 tsp 砂糖
1 tsp 雞粉(非別要)
1 tsp 蒜粉
1/2 tsp 黑椒粉
1/2 tsp 黃薑粉

蔥油調味
1/2 tsp 雞粉(非別要) 

1/2 tsp 鹽  

做法

1 雞翼用醃料醃1小時或隔天

2 雞翼撲上粟粉，中火煎至兩面金黃
3 加入熱水，蓋上鑊蓋，轉細火炆5分鐘，上碟備用

4 鑊再用中火燒熱，加入蔥粒炒香，熄火加蔥油調味

5 雞翼鋪上蔥油即成

Ingredients for 4 
16 chicken wingettes

100 g diced green onion

2 tsp cornstarch

25 ml hot water

Seasoning

2 tsp fish sauce

1 tsp sugar

1 tsp chicken powder (optional)

1 tsp garlic powder

1/2 tsp ground black pepper

1/2 turmeric

Seasoning for green onion mixture

1/2 tsp chicken powder (optional)

1/2 tsp salt

Step

1 Marinade the chicken wings with seasoning for 1 hour or over night.

2 Coat evenly the chicken wings with cornstarch.  Pan fry them over medium heat until both sides are golden

3 Add hot water.  Cover the lid.  Turn the heat to low.  Simmer for 5 mins.  Dish it up.

4 Heat the pan with medium heat again.  Add in green onion and stir fry until soft.  Turn off the heat and add the seasoning for green onion mixture

5 Top the green onion mixture on the chicken wings.  Serve it hot