- 1 kg chicken wings, bones removed
- 200 g carrots, peeled, cut into large pieces
- 1 cup cooking oil
- 15 g shallots
- 15 g ginger
- 350 g red wine
- 150 ml stock
- 1 tsp salt
- ½ tsp pepper
- 20 g rock sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Add water to saucepan and bring to the boil. Blanch the wings for 2 minutes, then remove and set aside. Blanch the carrot for 5 minutes or until soft.
Heat the oil in a deep pan over high heat. Add the chicken wings, four at a time, and deep-fry for 2 minutes or until brown and crispy. Remove and set aside.
Heat a little oil in a deep pan. Add the shallots, ginger, red wine, stock, salt, pepper and rock sugar. Add the chicken wings. Bring to the boil and then reduce heat to low. Simmer for 20 minutes. Add the carrots, and cook for a further 5 minutes. Serve.