| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Sri Lankan |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken wings (to serve 2-4 people) |
| 2 |
c |
Vegetable oil for frying |
| 1 |
c |
Cider vinegar |
| 1 1/2 |
c |
Jaggery * |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Garlic; chopped |
| 2 |
tb |
Gingerroot; minced |
| 5 |
|
Cardamom seeds |
| 5 |
|
Whole cloves |
| 1 |
|
One-inch piece cinnamon stick |
| 2 |
ts |
Salt |
INSTRUCTIONS
Heat the vegetable oil in a skillet. Clean the wings (disjointing if you
prefer smaller pieces--I do) and fry until golden brown. Set aside and keep
warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low
heat. Cook until it is a thick syrup, then add the chili powder, garlic,
ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder
to make it more firey to taste. Continue cooking over low heat. Add salt
and stir continually so that mixture doesn't stick to pan. Cook slowly over
low heat for 20 minutes. Blend the sauce with the wings, coating them
thoroughly, and serve hot. The cinnamon and cloves are *not* removed before
serving.
NOTES:
* Jaggery: A hardened coconut treacle--i.e., molasses--similar to heavy
brown sugar; a substitute can be brown sugar, or a 50/50 mix of brown sugar
and molasses. The recipe says light or dark brown sugar do just fine as
substitutes by themselves. ( I personally used a mix of dark brown sugar &
molasses)
* I have also made this with breast meat and it worked out wonderfully that
way too.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Erica Rodgers
<the1edr@atlas.vcu.edu> on Sep 26, 1997
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