DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Lemongrass Chicken Wings in Sweet & Spicy Fish Sauce (Cánh Gà Sả Nước Mắm)

I always love the Vietnamese chicken wings that has a subtle flavour of lemongrass. To me, this is definitely one of the must cook dishes as the drumlets are made into lollipops, which looks kind of sexy.

As I prefer a more healthy way of cooking, I have chosen the option to air fry the chicken wings instead of deep frying. They turned out to be just superb; crispy on the outside and tender on the inside with the sweet and spicy fish sauce poured over them. Mmm….. They were really irresistible, I must stress they were fingers licking good!! Before I knew it, they were all gone, regret not making more. 😦  I’ll definitely be making more soon!

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Serves 2 to 3 persons

Ingredients

Marinade for the Chicken Wings

6 pcs whole chicken wings

1 ½ tablespoon minced shallots

1 ½ tablespoon minced garlic

2 stalks of lemongrass (cut into 3 inches and lightly crushed)

1 teaspoon salt

 

Sweet and Spicy Fish Sauce:

½ cup quality fish sauce

¾ cup sugar
1 tablespoon chilli flakes

Oil for deep frying

 

Method:

Preparation of the chicken wings:

  1. Rinse the chicken wings well.
  2. Cut each wing into half at the joint; divide wing and drumlet.
  3. Set aside the wings in a bowl/plate.
    20160426_104727
  4. To make the lollipop, hold the thin end of the each drumlet firmly, then cut through the skin surrounding the bone with a knife. (I used a cleaver. You can use a small sharp knife) and separate the meat from the top of the drumlet and push it down. Put them into the same bowl/plate as the wings.
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  5. Once you have completed preparing all your lollipop drumlets, marinate them with minced garlic, shallot and crushed lemongrass for at least an hour or more.

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Preparation of the Sweet and Spicy Fish Sauce:

  1. In a sauce pan, bring fish sauce and sugar to a boil.
  2. Reduce heat and simmer for about a minute. Avoid cooking the sauce for too long to prevent evaporation which could lead to a saltier sauce. Remove from heat.
  3. Add chilli flakes. The sauce will thicken as it cools down. Set it aside.

 

Air Frying:

  1. Air fry the chicken wings and drumlets for about 15 minutes at 190° C or till it is cooked through and golden brown in colour.
  2. Transfer them to a serving plate.
  3. Pour the sauce over them and serve immediately.

 

Deep Frying:

  1. Add oil into a deep pan/pot and heat up the oil.
  2. When the oil is ready, add the chicken and cooked through or until they turn golden and crispy.
  3. Remove the chicken from the oil to a plate lined with paper towels to remove the excess oil.
  4. Then transfer the wings and drumlets to a serving plate.
  5. Pour the sauce over them and serve immediately.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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