I have always thought that baking/roasting meat is too much of a hassle and takes too long, until few months ago, a friend enlightened me. After which, I have tried the recipe twice and this is the third time, all came out a success.
I like the fact that the wings are still juicy and no oil used. The oil at the bottom of the pan was the rendered fat from the wings, which logically thinking, the wings are now fat-free :P
I have tried different variations of this recipe; with soy sauce, oyster sauce, and this is fermented red bean curd (lam yue). With this success, I have more ideas to the next variation. Let’s hope I will succeed again :)
See you in my next post! Toodles!
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