Serves 2 - 3 people
Ingredients:
2 head cos lettuce (yau mak)
2 cubes preserved beancurd (foo yu) in sesame oil and chili
3 cloves garlic (chopped finely)
2 birds eye chili (cili padi)
1 tablespoon cooking oil
2 tablespoon water
Directions:
1. Heat wok and saute garlic and chili.
2. Turn the heat to medium low and add preserved beancurd and water in wok. Stir until it dissolves into thick liqiud.
3. Turn heat to medium and add cos lettuce. Stir for 2 mins (do not overcook). Plate it and serve hot.
Serves 3 - 4 people
Ingredients:
For chicken marinate:
12 chicken mid wings
2 cubes lam yu (red preserved beancurd)
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoon shao hsing wine
1 tablespoon oyster sauce
1/2 tablespoon white pepper
For frying batter:
6 tablespoon plain flour
6 tablespoon corn flour
1 egg (beaten)
1/4 teaspoon baking powder
50ml water
Directions:
1. Add all ingredients for marinate to chicken wings and mix well. Transfer to tight lid container or zip lock bag and marinate in the fridge for at least 4 hours.
2. Combine all ingredients for frying batter and mix well until batter is smooth. Coat chicken wings in batter.
3. Place chicken wings in air fryer at 180° for 5 minutes, turn them over and air fry for another 5 minutes (alternatively deep fry in oil at 180° for 3 - 4 minutes).
4. Garnish with coriander and serve.
