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Baked Chicken Winglets with Abalone And Broccoli

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From YoRipe by My Mum's Flavour
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30 min

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120 min



Chicken Winglets
16 pieces
lee kum lee premium oyster sauce
1 tbsp
lee kum kee first draw soy sauce
1 tbsp
8 g
1 tsp
120 g
lee kum kee abalone in premium brand oyster sauce
1 can
lee kum kee golden dried scallop sauce
2 drops

How to cook

Prepare ginger winglets

  • Grate ginger finely.
  • Squeeze ginger juice into chicken winglets and mix well with hand. Marinate chicken winglets with oyster sauce, light soy sauce and sugar.
  • Set aside in the fridge for at least 2 hours.

Start baking and cooking

  • Bake marinated winglets in a pre-heated oven at 175°C for 20 minutes.
  • While the chicken is baking in the oven, proceed to boil water in a pot / deep pan under medium high heat.
  • Once water boils, steam broccoli for 8 to 10 minutes over medium heat in a steamer.
  • Once the broccoli is cooked, off the heat and pour all the oyster sauce in the canned abalone onto the broccoli.
  • Set aside the abalones and broccoli till ready to plate.

Assemble and serve

  • Arrange all the ingredients on a large plate.
  • Enjoy the chicken winglets with the scallop sauce for the ultimate indulgence.
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