Deep fried chicken wings can be found everywhere in Singapore. As much as I love it like many others, the burning weather over here do not allow us to have it as often as we like before a sore throat develops commonly follow by cough. Today, I turn it into Italian style.
10 mid joint wings
Season wings with salt and black pepper. In a pan, heat up olive oil over medium high fire and fry wings till golden brown. Put wings aside for later use. Add left over juice into sauce. When sauce is ready, put in the wings and simmer for 15 minutes.
Refer to my post meatballs in tomato sauce . This time, I substitute grated carrots with baby carrots.
This is my first attempt on carbonara. Instead of bacon, I crave for chicken that day.
Italian spaghetti no.3
300g chicken fillet
freshly ground black pepper
1/4 cup white wine
chopped fresh tomatoes for garnish
1/2 cup fresh cream
big handful of grated parmigiano cheese
pinch of sea salt
good amount of freshly ground black pepper
Bring a pot of water to boil and add salt. Put in spaghetti and cook to al dente.
While spaghetti is cooking, heat up olive oil in a pan and fry onions till it turns translucent. Put in chicken fillet and season with salt and pepper. Fry chicken fillet till slightly brown. Add in white wine.
Mix all sauce ingredients in a bowl.
Remove pan with chicken away from heat, put in spaghetti follow by sauce mixture and stir well till sauce becomes silky. Sprinkle chopped tomatoes.