Red phoenix wings

Serves 4:

? 20 mid-joint chicken wings (about 800 g)

? 2 tomatoes, sliced

? 2 eggs, lightly beaten

? 2 cubes fermented red bean curd

? 1 tbsp Chinese cooking wine (or sherry)

? 1 tbsp sugar

? 50 g corn flour

? 50 g plain flour

? Oil for deep frying

Wash the chicken wings. Remove any stray down or feathers and pat dry

Break up the bean curd cubes, adding the sugar and wine to form a thick sauce. Marinate the chicken wings in this mixture and leave in the fridge for four hours, at least.

Lightly beat the eggs.

Heat up enough oil for deep-frying to about medium high heat.

Dip the chicken wings into the egg mixture and dredge in the flour/corn flour mixture.

Deep-fry until a light golden brown.

Serve with tomato slices on the side.