Ingredients
For the Spice Mixture
3 tbsp Salt
3 tblsp Monosodium glutamate (MSG)
½ tbsp Five spice powder
½ tbsp Black Peppercorn (crushed)
½ tbsp White pepper
½ tbsp Sugar
1 whole Star Anise (crushed)
Preheat a dry wok over medium heat; add peppercorns and star anise. Keep stirring and shaking the pan frequently for about 2 - 3 minutes until fragrant. Remove from heat and leave it to cool.
When cooled, grind peppercorns and anise with a mortar and pestle, or crush with a rolling pin.
Combine all the ingredients above together in a bowl and mix thoroughly.
Store in a jar or an airtight container.
For cooking the Chicken Wings
8-10 Chicken wings
1 tsp Salt
1 tsp Chicken powder (or crushed dry stock cube)
½ tbsp White pepper
1 stalk spring onion (finely chopped)
2 cloves garlic (crushed)
Rice wine (or dry sherry)
¼ medium onion (finely chopped)
¼ tsp crushed hot chilli pepper
½ litre vegetable oil
2 tsp custard powder
1 tablespoon cornflour
Sesame oil
Method
Wash and dry the Chicken wings with a paper towel, discarding small wing tips, and cut each wing in half. Place in bowl, then add the chicken powder, custard powder, cornflour, salt, white pepper and a few drops of sesame oil. Mix evenly and set aside
Heat the vegetable oil in a wok over a high heat for 2 minutes. Put a small piece of onion in the oil, wait for it to turn golden brown (That means the temperature of the oil is just right), then add the chicken wings and deep-fry for about 4-5 minutes until they turn brown and bubbles in the pan start to fade.
Remove from the wok into a strainer and drain off the oil.
Reheat the pan with about 2 tablespoons of oil, add the chopped onion, spring-onion, garlic and crushed chilli and stir fry for 1 minute. Then add 2 tsp of the Spice Mixture together with the chicken wings and 2 tablespoons of rice wine. Keep stirring and toss, mixing thoroughly.
Finally, sprinkle a few drops of sesame oil over and garnish with coriander.