麵豉雞翼 Chicken wings with fermented bean paste

常備的醬油有老抽生抽，南乳外，就是麵豉醬和磨豉醬。頭三様產品多在荃灣"悅和醬油"購買。但麵豉醬必定到另一間老字號，在上水的"正和隆"，在石湖墟內,醬特別香。配雞一流, 很美味。老闆娘還教，圍村人多買來炆豬肉豆卜。非常吸引！一般，可以買半斤, 一斤，用小膠袋儲存。但好多熟客，包括自己會自備密封盒，直接磅完入盒。只要不沾水，可保存於雪櫃內半年有多。方便使用。

材料：

雞翼 12隻
米酒 半瓶蓋

醃料：
正和隆麵豉醬 1湯匙
蒜 2粒 切幼
乾蔥頭 1粒 切幼
蔗糖 1/2茶匙
鹽 少許

做法：
1. 雞翼洗淨印乾，加入醃料醃一小時。

2. 放回室溫，煎香兩邊，灒米酒，較小火，蓋上。不需要加水，定時反轉。直至雞翼熟。
3. 開蓋，較中火微微收汁即成。

Tips:
1. 急凍雞翼出水，衹需細火煎焗便可。
2. 加了麵豉蒜粒易燶，煎時不要太大火。

Ingredients:
12 pcs chicken wings
1 tsp Chinese rice wine

Marinades:
1 tbsp fermented bean paste
2 garlic gloves, crushed
1 clove of shallot, crushed

1/2 tsp cane sugar
A bit of salt

Directions:
1. wash and dry the chicken wings, mix with marinades and refrigerate for an hour.
2. Bring the chicken wings back to room temperature, pan fry both sides until lightly brown. Drizzle with a bit rice wine. Cover and adjust to low heat, simmer the wings until done.
3. Open the lid, reduce the sauce over medium heat for a min. Off heat and serve hot.

Tips:

1. No need to add water for cooking with frozen chicken wings.
2. Do not use high heat to fry the wings as it is more easily to burn after marinated with fermented bean paste.