Twice Cooked Turkey Wings, Sweet Soy and Szechuan Salt

Twice Cooked Turkey Wings, Sweet Soy and Szechuan Salt

Ingredients

2kg turkey wings (centre part of wing only)

640ml shaoh singh rice wine (bottle)

300ml soy sauce

1 lge knob ginger, sliced

1ea small brown onion, sliced

120g yellow rock sugar

5ea star anise

4ea eggwhites

60g cornflour

120g rice flour

1/3cup Szechuan peppercorns

1 cup sea salt flakes

200ml Kecap Manis (Sweet soy – ABC is best)

100ml Light soy sauce (Kikkoman)

100ml Tamari

Method

Place the marinade ingredients in a non-reactive saucepan and bring to the simmer over a medium flame. Allow the marinade to cool and then immerse the turkey wings and leave to marinate overnight in the fridge.

Remove the wings from the marinade. Wipe off any excess ingredients. Place the wings on a steamer tray and steam for 40 minutes (longer if the bones don't budge). Remove from the steamer and then when they are cool enough to handle, remove the bones (it is essential to keep the wing in its .

Place the wings on a plastic lined tray. Leave a gap between each wing and when the tray is full, cover it with additional plastic wrap. Put another tray the same size on top and press the wing with a weight for at least three hours.

Whisk the egg whites until they are almost at soft peak. Pick up a pressed turkey wing, lower it skin side down into the whipped egg white and then place it skin side up on a steamer tray. Repeat this process until you have all of the turkey wings coated with egg white. Combine the cornflour and rice flour and sieve to lightly dust over the wings. Steam for 20 minutes and blast chill.

Heat a deep fryer to 180C. When the wings are required, fry them for 4-6 minutes so that they are golden, crunchy and hot through.

For the Szechuan salt. Place the Szechuan peppercorns and salt flakes in a frying pan, heat over a medium flame until fragrant. Be sure to shake the pan as the mix toasts, there should be no colour – just fragrance. Place the salt mix in a spice grinder and blend to a powder. Seive.

For the sweet soy sauce. Warm the kecap manis and combine with the light soy sauce and tamari.