RECIPE: Indonesian soy-coated chicken wings

01 Nov 2018

By Theresia Titus

There is nothing more satisfying than the taste of zingy, soy-based sauce on succulent chicken wings, accompanied by fresh lettuce, tomato and cucumber on a fine spring afternoon. Yes, the weather is warming up and it is time for a fresh yet satisfying meal. It is as easy to make it as to eat it. This can be something different you have not tried before, a homemade Indonesian dish cost you much less than your return tickets to Bali. So let’s get cooking!

Ingredients:

  • 800 grams of chicken wing niblets or roughly eight pieces of whole chicken wings, cut into niblets
  • ¼ of lime, squeezed
  • 1 teaspoon of salt
  • ½ teaspoon of white pepper powder
  • 1 shallot, finely minced
  • ½ clove of garlic, crushed
  • 1 teaspoon of ginger powder or 1 cm of ginger, peeled and finely minced
  • 2 lime leaves, chopped
  • 4 tablespoons of sweet soy sauce
  • 1 tablespoon of soy sauce
  • ½ teaspoon of sugar
  • To make it spicy, add 4 hot chillies or more
  • 1 cucumber or zucchini, sliced
  • Fresh oakleaf lettuce
  • 1 tomato, sliced
  • Cooking oil
  • 80 ml of water

Preparation:

  1. Marinate chicken wing nibbles with lime water and salt for 15 minutes. Make sure chicken wing nibbles are well coated.
  2. Put two cups of oils onto the pan and heat up. Fry the chicken niblets for 15-20 minutes until the pieces are golden brown and cooked through. Drain the pieces after.
  3. Quickly heat up 8 tablespoons of oil onto another cooking pan.
  4. Put and stir the minced shallot, crushed garlics, minced chilies and lime leaves until fragrant. Put the ginger powder or minced ginger in.
  5. Pour the sweet soy sauce and soy sauce onto the mix. Stir, and then quickly put the fried chicken niblets in. Stir the mix until the chicken wing niblets pieces are fully coated.
  6. Add white pepper and sugar to taste, add more salt if need be.
  7. Add 100 ml of water, simmer until the sauce soaked into the chicken in medium heat.
  8. Take oakleaf lettuce, minced cucumber or zucchini and tomatoes and arrange them on the plate and then take the soy-coated chicken nibbles on top of the garnish. Depending on taste, you can take three hot chillies finely chopped as garnish (see picture)
  9. Serve the dish while it’s hot. Selamat Makan!

From page 35 of Issue 15: ‘Archdiocesan Plan 2016 – 2021: Halfway mark filled with determination to commit to bring Church in Perth closer to Christ’ of The Record Magazine