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ONE PAN - Ginger Char Siu Sauce Chicken Wings with Root Vegetables 【一甏過】薑汁叉燒醬雞中翼 配 烤根莖蔬菜


ONE PAN - Ginger Char Siu Sauce Chicken Wings with Root Vegetables

【一甏過】薑汁叉燒醬雞中翼 配 烤根莖蔬菜

(▼中文版食譜在英文版下面▼)


Due to the pandemic, we hardly go out only for limited food shopping. So I gathered whatever I got in the fridge and made this. It was rather nice. hope you will enjoy the recipe too. ^^


This is a One Pan Meal with a fusion twist by marinate with a Chinese sauce, Char Siu Sauce, however you can also use the usual BBQ sauce instead. I preheated my oven with a tray of root vegetables since they take longer time to bake than the chicken wings.


The wings will be baked on a rack on top of the root vegetables which would absorb all the juicy marinate from the chicken. YUM !


Or just baked the wings since they are great to serve with steamed rice, too.

INGREDIENTS :

1 kg chicken wings (I used 26 medium size chicken wings)

3 TBSP Char Siu sauce

2 TBSP ginger juice

1 TBSP light soy sauce

1 tsp dark soy sauce

2 tsp ketchup

1 tsp Shaoxing wine (Chinese cooking wine) or Sherry

A pinch ground white pepper

1 TBSP sesame oil

500 ml water + ½ tsp of salt (for soaking the chicken wings)

Some assorted root vegetables e.g. potato, carrot, beetroot, fennel, onion, garlic...

To taste oil, salt and pepper (seasoning for the root vegetables)

Some honey, for the glazing of the chicken wings.


METHOD :

  1. Soak chicken wings in water with salt for 15 minutes, then drained and dry well.

  2. Marinate the chicken wings with Char Siu sauce, ginger juice, soy sauce, cooking wine and white pepper for at least 30 minutes or up to 2 hours since the Char Siu sauce will become more watery after 2 hours, i.e. less marinate juice glaze onto of the wings.

  3. Line a baking pan with aluminum foil, and brush a baking rack with oil (similar size as the baking pan) and add the cut root vegetable except celery and fennels. (Refer to Note 1)

  4. Take the chicken wings out of the marinate sauce into another bowl and stir in the sesame oil. Preserve the marinate sauce.

  5. Brush ½ portion of the marinate sauce onto the root vegetables.

  6. Preheat oven to 200℃ for 30 minutes with the root vegetables. (Refer to Note 2)

  7. After 30 minutes, take the root vegetable pan out of the oven, then place the oiled baking rack on top and place the chicken wings on the rack. Bake for 10 minutes.

  8. Then take out everything, flap the wings over. Stir the root vegetables and brush the remind of the marinated sauce on top of them. Bake for another 10 minutes.

  9. After 10 minutes, take everything out again. Flip the wings and brush with plenty of honey. Add fennel and celery into the root vegetables and stir again.


10. Bake for further 5~8 minutes with 180℃, until wings became golden brown. Please put an eye on the color of the chicken wings since to the temperature deviation of each stove. Be careful not to burn the wings.

11. Serve with spring onions or roasted white sesames, and enjoy ^^~.


NOTES :

  1. Fennel and celery require a shorter time to cook than the starchy root vegetables.

  2. If you are not baking the root vegetables with the wings. You only need to preheat the oven for 15 minutes or when it reaches 200℃. Still bake the wings on an oiled baking rack with an aluminum foil lined baking tray underneath it to catch the sauce and oil from the wings. Avoid spilling on the base of the oven. So it is easy for cleaning up afterwards.


【一甏過】薑汁叉燒醬雞中翼 配 烤根莖蔬菜

ONE PAN - Ginger Char Siu Sauce Chicken Wings with Root Vegetables


呢過嚴重的疫情環境,儘量少出街買 食送, 雪櫃有乜煮乜 !咁就整左呢甏野啦!


什麼是【一甏過】食譜 One-Pan Meal?


其實和我的【一鑊熟】食譜 One-Pot Meal 做法相似。


【一鑊熟】是用一個鍋去烹煮一頓飯,一鍋內有飯有餸或有粥粉麵飯配菜,在外國甚為流行的懶人餐,類似中式的煲仔飯,既方便又不需洗大多煮食用具,不過我用不同中外fusion元素,去設計這方便食譜。


【一甏過】則是異曲同工,改用一個烘焙盆去煮。


這個烤雞翼是用叉燒醬作醃料,融合西式風味的烘根菜蔬菜去製作,您亦也可以改用西式的BBQ醬去醃肉。在預熱烤箱時,為了節省烹調時間,我把根菜類蔬菜一起入爐,因為它們烹調時間比雞翼長。然後將雞翼放於烤架上,再放根菜上烤製,以吸收雞的所有汁液。這薑汁叉燒醬雞中翼很滋味,簡簡單單配碗白飯也很美味呵!





材料 :

1公斤 雞翼(我用了26隻中號雞翼)

3 湯匙 叉燒醬

2湯匙 薑汁

1湯匙 生抽

1茶匙 老抽

2 茶匙 茄汁

1茶匙 紹興酒/雪利酒

少許 白胡椒粉

1 湯匙 麻油

500毫升 水+ 1/2茶匙鹽, 浸泡雞翼用

一些 什錦根菜類蔬菜,例如薯仔、紅蘿蔔、紅菜頭、茴香、洋蔥、蒜頭等。

一些 油,鹽和胡椒粉

一些 蜂蜜, 最後塗雞翼用



做法 :

  1. 將雞翼放入水和鹽中,浸泡15分鐘,然後瀝乾水分並充分抹乾。

  2. 用叉燒醬、薑汁、醬油、茄汁、料酒和白胡椒粉醃雞翼,醃最少30分鐘至最多2個小時,因為叉燒醬料在2小時後會變稀,即醃汁難沾在雞翼上。

  3. 在烤盤上鋪上鋁紙,然後加入已切好的根莖蔬菜在烤盤中,芹菜和茴香除外。(請參閱小貼士1)

  4. 將雞翼從醃醬中取出,然後放入另一個碗中,再加入麻油。保留醃醬。

  5. 把一半的醃醬刷到根莖蔬菜上。

  6. 把根莖蔬菜和烤箱一起預熱至200℃,預熱30分鐘。(請參閱小貼士2)

  7. 30分鐘後,將根莖蔬菜烤盆從烤箱中取出,並在烤盆上放一個已刷油的烤架(烤架大小與烤盤相同),將雞翼放在架子上。先烤10分鐘。

  8. 然後從烤箱取出所有盆,反轉翅膀。輕攪拌蔬菜,並在上刷剩餘的醃醬。再烤10分鐘。

  9. 10分鐘後,再次取出盆。再反轉翅膀塗上大量的蜂蜜。將茴香和芹菜加入蔬菜烤盆中,然後再次攪拌。


10. 降低烤箱至180℃下,再烘烤 5〜8 分鐘,直到雞翼烤成金黃色。由於每個烤箱的溫度有差異,請注意的顏色,小心不要烤焦雞翼。

11. 可配上蔥花或烤白芝麻一起享用^^〜。



小貼士:

  1. 茴香和芹菜的烹製時間比澱粉根類蔬菜的短。

  2. 如果只烤雞翼,只需要將烤箱預熱15分鐘或達到 200℃ 就可。將雞翼放在已掃油的烘架上,並在其下面放一個已鋪錫紙的烤盤,把雞翼流出的汁及油盛著,以便清潔。


All copyrights reserved © 2021 左字廚房George Kitchen & La Maison de George





All copyrights reserved © 2021 左字廚房George Kitchen & La Maison de George

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