"Kam Heong" Chicken Wings. Last night's version.
Chicken wings – flats and drumettes, chopped into halves across the bones; tossed w/ and marinated w/ Shaohsing wine, sea salt, jaggery, oyster sauce, sesame oil, corn starch, rice flour. Then: shallow-fried in a hot pan w/ hot oil, full flame, till slightly browned. Reserved.
Into medium-hot pan w/ peanut oil: sliced shallots, chopped garlic, minced pre-soaked dried shrimp (har mai), julienned ginger, trimmed & washed curry leaves (Murraya koenigii), chopped de-seeded hot green chillies; sautéed till fragrant plus a bit more. Added in a slurry of {the soaking water for the shrimp w/ Madras curry powder, bit of jaggery, a few dollops of oyster sauce, some fish sauce, dash of double-fermented soy sauce, dash of dark soy sauce, a good squeeze of fresh lime juice}; cooked everything on high heat.
The reserved fried chicken wing pieces were added back in, tossed and stirred a minute or two (the sauce is also reduced a bit).
Served
NOTE: "Kam Heong" (金香) is a style of flavoring/cooking for dishes like this; other meats or seafood or shellfish are used as desired. Common in Malaysian-Chinese cuisine. I've also posted a few preps of "Kam Heong" Clams on eG before.
Simple stir-fried yu choy sum hearts.
Eaten w/ white rice, of course.
