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14 chicken wings, 2/3 cup of caster sugar, 4T water, 1/2 cup of fish gravy, 7 cloves of shallots, some coriander.

1.5t salt, some ground black pepper, some cooking wine.


1. Rinse chicken wings in running water for a while; Pat-dry with kitchen paper; Remove any hair with a pair of tweezers; Marinate in seasonings for at least 60 minutes.
2. Peel, rinse and chop shallots finely.
3. Rinse coriander; Discard the stems.
4. Blanch the chicken wings from the step 1 in boiling water till medium well; Lift the chicken wings up immediately and rinse in cold running water till cool; Drain.
5. Pour 2/3 cup of caster sugar at the center of a non-stick skillet; Add 4T water; Cook over a low heat till the sugar starts dissolving (important not to stir); Turn off the heat; Pour 1/2 cup of fish gravy into the skillet; Leave it till the sugar completely dissolved; Add the shallots; Cook over a low heat for 3 minutes; Add the chicken wings from the step 4; Bring to the boil over a medium heat; Turn to a low heat; Cover the skillet with its lid; Cook over a low heat for 20 minutes; Turn off the heat; Leave it with the lid for 10 minutes; Arrange on serving plates; Garnish with the coriander.