The name isn’t % right as this dish isn’t exactly oil-free, but we simply use the oil from the chicken itself without adding additional oil to cook the meats. Salt and pepper style of cooking is loved amongst Chinese people as it is so aromatic and tasty. Most popular is pork chop, calamari and white baits, but is always associated with deep frying! Here we try alternatives。
作為一個成年男子，一天所需的卡路里大概3000 kcal(參考衛生署資料)，而一隻雞全翼的卡路里已約270-300 kcal，吃一隻已經佔了身體10%卡路里所需，而通常高興起來……會襯埋啤酒吃一碟的！
Marinate the chicken wings for a few hours with pepper, fish sauce, rice wine, sugar, soy sauce and sesame oil.
Crush some mixed peppercorns, and chop up some garlic, shallots, chilli and spring onions.
Mix some salt with five spice powder and spicy ginger powder #沙薑粉
Heat up a cast iron pan and fry the chicken wings until all sides are golden brown.
Turn to low heat and put the lid on for 7 minutes.
Open the lid remove the chicken wings, and pour out the oil.
Place the pan back on the stove with high heat and try to dry up the chicken skin again.
Turn off the fire and add in the shallots, garlic, chilli, half of spring onions, crushed peppercorns and mixed salt.
Stir fry for around half a minute. Plate the wings and sprinkle the remaining spring onions on top and serve immediately. Yummy!!!
•PS The upper-joint should be fried first because it takes longer to cook than the mid-joint
•PPS For this recipe just fry the chicken using the oil from the skin itself. Oil is not needed to be added when frying the chicken
•PPPS Make sure the heat is off when adding garlic and flavouring otherwise they will be burnt very easily
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