| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Chicken wings |
| 1 1/2 |
tb |
Garlic; minced |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Ginger; finely minced |
| 2 |
|
Spring onions; cut into 1 inch |
|
|
; pieces |
| 4 |
c |
Corn oil |
| 2 |
tb |
Szechwan peppercorns |
| 1/4 |
c |
Sesame oil |
| 2 1/2 |
tb |
Minced orange peel |
INSTRUCTIONS
First roast the peppercorns in a frying pan, this gets the flavour
out of them. After 5 minutes roasting, grind the peppercorns in a
coffee grinder. Cut the chicken wings in half, through the joint.
In a mortar, place the orange peel and garlic and grind with a
pestle. Next add in the sesame oil and grind again. Spoon this
mixture into a bowl and add the corn oil and spring onions which have
been bruised in a mortar.
Add in a pinch of ground peppercorns. Mix everything together then
marinate the chicken wings in this for up to two hours.
After 2 hours, pop the chicken pieces onto a griddle for 5-8 minutes
on each side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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