2 minute read
Malaysia - Steve Kwong: Marinated Black Pepper Chicken Wings 72
Butterfly Pea Milk Tea with Brown Sugar
Ingredients Preparation
Butterfly pea Flower
Fresh Milk
Ice Cube
Brown Sugar Fresh Water
1. Butterfly Pea Tea
You can make with 2 steps. First, put a couple of butterfly pea flowers in a pan with fresh water (250 ml). Boil the water until the water turns blue. Second, you can brewed the flowers with hot water.
2. Fresh milk
Keep it on a fridge until really cold. Once cold put a milk around 100-150 ml on a shaker. Shake until foamy.
3. Brown sugar sauce
Put 3 tablespoons of brown sugar in a pan with 150ml fresh water. Boil it with a small fire on stove until it becomes syrupy.
4. Set a glass, put around 6-8 cubes. Put Butterfly pea tea first, then the foamy milk, then the brown sugar sauce. Look at the changing colour. So satisfying.
5. Ready to serve.
Steve Kwong
Marketing
For those not aware of what this awesome dish entails, this is a stir fry dish that is loaded with boneless/skinless chicken, tons of black pepper and special sauce and it’s a must-try, easy-to-make dish to share with the family this holiday season.
Marinated Black Pepper Chicken Wings
Ingredients Preparation
1/3 cup low sodium soy sauce
1 tablespoon brown sugar 1 teaspoon, light or dark 2 teaspoons honey
6 garlic cloves minced 1 tablespoon freshly ground black pepper plus 1 teaspoon 2 pounds chicken wings
1. In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
2. Prepare the wings: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.” Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
3. To bake: Place rack in center of the oven and preheat the oven to 230c. Line a large baking sheet with aluminum foil and place a baking rack on top. Lightly coat the rack with cooking spray, then arrange the wings on the rack in a single layer. Bake for 12 to 18 minutes, until the skin is crispy and dark brown. The skin will start to shrink away from the ends of the bones, and the wing juices will run clear when pierced with a fork.
