I used to like deep fried chicken wings in my younger days. However as I'm approaching my forties, I opt for more healthy food. This is one of my personal recipes. This method of cooking the wings requires the use of slow fire.

I chose seafood sauce over soya sauce as this gives a nice twist to the final flavour of the mid-wings. If you prefer a lighter taste, then please reduce the sauces, salt and sugar according to your taste.

Chinese cooking is based mainly on guts feeling. Perfection can be achieved after several trials and error.

- 400g fresh mid-wings

- seafood sauce

- salt to taste

- sugar to taste

- dark soya sauce

- 1 cap full of Chinese Wine (Hua Tiao Wine)

- 3 tablespoons of Sesame Oil

- Water

- A quarter clove of garlic to enhance the taste (Optional)

- First, scatter salt onto the mid-wings, use your hands to brush the salt along the wings to clean it thoroughly. RInse with water.

- Heat up the fresh oil. When the wok is very hot, gently put in the wings to prevent the oil from splattering.

- Pan fry for about 30 seconds.

- Add in a "hill" full teaspoon of sugar, one flat teaspoon of fine salt, 3 tablespoons of sesame oil, 3 teaspoons of dark soya sauce, 1 tablespoon of seafood sauce and the 1 capful of Chinese wine. Mix the ingredients thoroughly.

- Pour two litres of water into the wok. Put the wok on slow fire. During the slow fire process, the gravy is slowly infused into the "heart" of the wings.

- After the gravy is almost dried up, then add another 1/2 to 1 tablespoon of seafood sauce and continue to fry for another 30 seconds. This will "coat" the outer layer of the wings.

- Ready to serve.