Lemon Mid Wings (柠檬鸡翅) 24
Lemon Mid Wings (柠檬鸡翅)

Lemon Mid Wings (柠檬鸡翅)

INTRODUCTION

At times, I am puzzled why certain delicious dishes in Hong Kong and Taiwan was not popular in the region. It seems that this recipe is an extremely common household snack or dish in Hong Kong especially as a snack to go with cold beer.. I have seen members of a Hong Kong Facebook group  prepared this dish  rather often and I told myself that I have to give it a try.

Lemon Mid Wings (柠檬鸡翅) Failed Attempt

In my first attempt, I am totally disappointed with the dish and shelved the idea to issue the recipe as the taste did  not blend well with the chicken and the worst part of it is the mid wings are very bitter when cooked like what most recipes have suggested using sliced lemon. I knew the reason of bitterness  is because of the lemon white membrane that make the wings bitter.

Lemon Mid Wings (柠檬鸡翅)

I sat down and thought about it, since we want to get the tanginess and flavour of the lemon in the chicken wing, the best way is not to include the lemon skin. Instead, lemon juices will be added just before the wings are dished up. For better incorporation of tanginess to the wings. post marinating  for the cooked wings is suggested. 

Lemon Mid Wings (柠檬鸡翅)

Today, I have decided to re-prepare the dish and it become a very delicious dish. It is slight tangy, sweet and very aromatic. I honestly believed that this is a good dish for the dinner or as a snack in family gathering as an appetizer.

Lemon Mid Wings (柠檬鸡翅)


WHAT IS REQUIRED

Servings: 6-8 adults

Lemon Mid Wings (柠檬鸡翅)

  • 1 kilogram of mid wings
  • Lemon juices of 1 medium size lemon
  • 50 grams of brown cane sugar or any other sugar
  • 2 tablespoons dark soya sauce
  • 1 tablespoon of oyster sauce (optional)
  • 5 cm length of ginger cut into big pieces
  • 5 cloves of garlic

Lemon Mid Wings (柠檬鸡翅)


STEPS OF PREPARATION

Lemon Mid Wings (柠檬鸡翅)

  • In a pan, heat up 2-3 tablespoons of cooking oil, sauté the ginger slices and garlic until fragrant, pan fry the chicken wings until both sides are slightly golden brown. Add the dark  soya sauce , brown cane sugar, oyster sauce and adequate water to cover the chicken wings. Bring to boil and when it boils, reduce the heat to medium and let it simmer until the sauce dries up . It took me about 15 minutes. Before dishing up, add the lemon juice and let it rest in the pan for at least 1-2 hours for the flavour to further develop before servings.

Note:

  • If you prefer, you can cook longer until your desired softer texture and you have to monitor the water amount used.  

Lemon Mid Wings (柠檬鸡翅)

 


CONCLUSION

Personally, i prefer the addition of lemon juices towards the end of the cooking instead of adding sliced lemon during the cooking. This recipe is very simple and I am quite confident that most family will like it. With kids, possibly you want to gradually add the lemon juices until a level that are acceptable by your family members.

Lemon Mid Wings (柠檬鸡翅)

 

Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.

  Lemon Mid Wings (柠檬鸡翅)

 


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Lemon Mid Wings (柠檬鸡翅)

Lemon Mid Wings (柠檬鸡翅)

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Lemon Mid Wings (柠檬鸡翅)

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Lemon Mid Wings (柠檬鸡翅)

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