I’m never the one to waste anything in the fridge and often found making things up. My mum does the same and I suppose that’s where I get it from. I’m not saying that I’m an inventive cook. I leave that to my Auntie Suimay in Rhode Island who is an executive development chef for a large supermarket chain.
Following from making the Hainan chicken, I had the red chilli and the green spring onion and ginger dip leftover. I often use the ginger and onion dip for making a fragrant chicken fried rice for a quick lunch. As for the sweet and sour red chilli dip with a garlicky kick, chicken wings is a good dish to rustle up for an afternoon snack.
What you need to serve 4 people:
500g chicken wings
3 lemongrass sticks , sliced thinly
Red chilli Dip (You will need 5 tbsp of the final mixture)
60ml rice vinegar
3 red chillies, roughly chopped
3 garlic cloves
1/4 tsp salt
Garnish with chopped coriander (optional)
Open the pack of chicken wings and remove the wing tips (this is optional) but I’m sure I have offended a few that would love to keep those on. Score the meat to allow the chicken to be cooked through fully.
Cook the chicken wings skin side down as this will render the fat and cook. You won’t need oil as a result. Add the salt and the lemongrass and cook until golden brown.
Add 5 tbsp of the red sweet chilli sauce into the pan once the chicken wings have browned. On moderate to high heat, cook the chicken wings until the sugar caramelises and darkens.
Serve immediately with lots of napkins and juice for the kids.