Une recette d’inspiration malaisienne aujourd’hui, pourquoi seulement d’inspiration, car j’utilise de la sauce d’huîtres en plus des ingrédients de base de la cuisine malaisienne, pour épaissir la sauce, alors qu’ils n’en utilisent apparemment pas. 😉
Il vous restera sûrement de la marinade, si vous ne mettez pas tout dans le poulet, elle peut, également, vous servir à aromatiser votre riz.
Afin de préparer leurs marinades, les malais utilisent un mortier pour écraser les ingrédients qu’ils réduisent en pâte. Vous n’en disposez pas, ça ne fait rien, il vous suffit d’utiliser un blender ou un mixeur.

RECIPE IN ENGLISH:

Malaysian style chicken wings

I love watching Chef Wan’s shows on TV, a Malaysian Chef, and he gave me the idea of this recipe. He sometimes uses oyster sauce, but often says that it is not used in Malaysian cuisine, that’s the reason for this recipe’s title 😉
I didn’t use the whole marinade for the chicken and kept 2 tablespoons to cook some rice with.
Malaysians use a mortar and pestle to crush their fresh and dry spices, like we do in Reunion but in case you don’t have one, you can use a blender. In case you don’t have either ones, put your ingredients in a ziplock bag, close it and crush them using a rolling pin.

Ingredients:
– 16 Chicken wings
– 2 stalks lemongrass
– 1 knob ginger,
– 2 cloves garlic, chopped
– 2 shallots
– 1 green sweet chili pepper
– 2 tablespoons oyster sauce
– 1 tablespoon soya sauce
– 1 tablespoon extra virgin olive oil

Instructions:
In a mortar and pestle pound lemongrass, ginger, garlic, shallots and green sweet chili peppers, use a blender otherwise, adding a little water to the mix if needed.
If you plan on cooking some rice to eat with the wings, keep aside about 2 tablespoons of the marinade.
Pour marinade over the wings adding oyster sauce, soya sauce and olive oil. Combine well.
Cover, set aside to marinate for at least 30 minutes, or best for a whole night.
Preheat oven to 210°C, 410°F, Th 6
Line chicken wings on a tray and bake for 30 to 40 minutes. About mid-way to this cooking time, flip chicken wings over.
Serve with some rice and some tomato ‘rougail’ or green mango ‘rougail’.