Exploring China: A Culinary Journey by Ken Hom and Ching-He Huang was a really interesting culinary programme shown on BBC last year. During one of the takes, Ching said “I love to cook what I love to eat”. I totally wholeheartedly agree with her as I see it everytime I cook and everytime I cook something new or something that reminds me of family and home and comfort.
Serves 2-4 to share
- ±1 kg chicken drummettes (or 8 whole chicken wings)
- 1 spring onion & 1 fresh red chilli, finely chopped – to garnish (optional)
- 1 tsp garlic powder (or 2 garlic cloves, peeled and crushed)
- 1 tbsp ginger powder (or freshly grated root ginger)
- 1 tsp Chinese 5-spice powder
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 3 tbsp Shaoxing rice wine (or dry sherry)
- 2 tbsp soft brown sugar
- Combine all marinade ingredients in a large bowl (or container with cover).
- Add chicken and toss to coat in marinade mixture.
- Then cover and leave to marinate in fridge for 1 hr (it was 24 hrs for me).
- Preheat oven to 190C.
- Line a baking tray with baking parchment. Arrange chicken (without marinade) in single layer on lined tray and bake for 20 mins.
- Remove from oven carefully (hot!). Brush chicken on both sides with marinade.
- Return chicken to oven to bake further for another 20 mins.
- Serve immediately with rice and stirfried vegetable or baked potatoes/sweet potatoes and fresh salad. Also great as snack or appetizer for a party.
- Ching’s recipe was fried in a wok with some garnishing.
- Ching pan fried the chicken and added in other flavouring and garnishing. I’ve used only the marinade ingredients and added in enhancing flavourings.
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