Tuesday, March 18, 2008
**Mama's Classic: Hong Kong Style Curry Chicken Wings
Today's Guest Chef!
Executive Consulting Chef: Ms. O' Chow (aka sous chef's mom)
Experience: more than 30 yrs of experience in home cooking
Expertise: Chinese food, from quick, fast & easy to difficult, complicated, ma q fan (super troublesome) dishes
Other expertise: creative DIY household solutions, tai chi, gardening, retail stock market investments
Interests: an avid animal lover
So I had a take away of home cooked Chinese Curry Chicken Wings with me. I tend to go overboard with curry, as in, I wanted to add everything into the curry pot...due to none other than greed *grin*
The original curry consists of chicken wings and potatoes, then I added broccoli and tomatoes, actually I wanted to add tofu puffs, sausages, beans, etc etc etc...luckily sous chef stopped me from going overboard. We ended up with a lively colorful dish.
- garlic, ginger, crushed
- onion & green pepper, sliced into big chunks
- potatoes, chop into big chunks
- chicken wings (depends on how many you can eat, I should eat minimum to 5 at a time HAHA)
- broccoli, tomatoes, sliced into small chunks
- curry powder/paste
- coconut milk
- cooking oil, salt, pepper, sugar
Marinate chicken wings in some salt and pepper, pan fry to brown the skin, set aside. Saute garlic, ginger, onion and pepper, add chicken wings, potatoes, tomatoes, broccoli, add curry paste/powder, add coconut milk, salt, pepper, sugar...serve with steamed rice or bread
Every region cooks their curry differently, my personal favorite is Indonesian (totally biased) and Thai.
In Hong Kong, Fairwood or Cafe de Coral fast food chain makes super delicious Chinese Curry Beef Brisket, you can try and do your own at home, or contact your "executive consulting chef" aka mama.