Baked Tom Yum Chicken Wings
Ingredients
(Serves 2)
- 5 chicken wings (about 400 grams)
- 5 chicken wings (about 400 grams)
(A) Tom Yum marinade
- 1/2 stalk lemongrass (only the white part), finely snipped
- 1 kaffir lime leaf, finely snipped
- 5 shallots, peeled and sliced
- 1 heaped tbsp instant tom yum paste
- 1/2 tsp fish sauce
- 1 tsp cooking oil
- 1/2 stalk lemongrass (only the white part), finely snipped
- 1 kaffir lime leaf, finely snipped
- 5 shallots, peeled and sliced
- 1 heaped tbsp instant tom yum paste
- 1/2 tsp fish sauce
- 1 tsp cooking oil
1. Using kitchen scissors, cut chicken wing to 3 portions at the joint (drummette, mid joint and end tip). Freeze the end tips for making chicken stock.Pat dry with paper towels. Tip: For easy cleaning and quick drying, opt for the detachable kitchen scissors.
2. Cut lemongrass stalk and kaffir lime leaf (rolled up like a cigar) to thin snips. Add (A) to food processor and blend until the paste is smooth.
3. Coat chicken evenly in the tom yum paste. Chill marinated chicken, covered, in fridge, for at least half an hour.
4. Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°C (392°F) for 25 minutes, turning once halfway. Garnish and serve.
http://www.noobcook.com/tomyum-wings/
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