5 SPICE CHICKEN WINGS BOWL

Saucy, crunchy and lip-smackingly good chicken wings are about a stone's throw away. The cult classic and a favourite bar-snack has found a comfortable spot on our menu! The five-spice-flavored sauce glazes every inch of the wings! Served with a spicy egg fried-rice our delish chicken wing bowl is comfort food at its best.
INGREDIENTS
For 5spice chicken wings.
Oil
Chopped garlic 3 nos
Chopped ginger 2
Chilli paste 5 gms
Oyster sauce 10 ml
Dark soy 4 ml
Chicken wings (2 whole wings cut into 4 wing tip out)160
Flour 5 gms
Corn flour 5 gms
Light soy 2 ml
Vinegar 4 ml
Crushed black pepper 1 gm
5spice powder 3 gms
Aromat seasoning 0.5 gms
Star anise 1
Dry red chilli 0.5 gms
Chicken stock 120 ml
Diluted cornsyrup 5 ml
Sliced spring onion 1
For Spicy egg pepper fried rice.
Oil
Chopped garlic 2
Brunoise beans 5 gms
Brunoise carrot 5 gms
Brunoise peppers 5 gms
Egg (half egg for one portion)
Boiled rice 180 gms
Chopped spring onion 0.5 gms
Salt
Pepper
Chilli paste 3 gms
Vinegar 4 gms
Light soy 2 ml
Aromat seasoning 0.5
Sugar
METHOD
For 5 spice chicken wings.
Heat oil in a wok, add chopped garlic, chopped ginger, star anise, chilli paste and stir-fry. Add the chicken stock and let it simmer in low heat. Add the other sauces as well as the 5 spice powder. Adjust seasoning and keep it aside.
Make a batter from flour, corn flour and and coat the wings in it. Deep fry the chicken wings till crispy and then toss it in the 5 spice sauce, finish it off with sliced dry red chilli and sliced spring onion. Make sure that the sauce coats the wings properly.
For spicy egg pepper fried rice.
Heat oil in a wok, add the beaten egg and scramble it. Keep asidee. Add oil, vegetables and stir fry on high heat. Add garlic, chilli paste, and boiled rice. Adjust seasoning and add a splash of vinegar and light soy sauce. Finally, mix in the scrambled and garnish it with chopped spring onions and serve.

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