Ingredients
10 chicken wings
80g wheat flour
2 chicken eggs
100g tomato
100g yellow onion, peeled
20g dried shallot, finely chopped
150g liquid lard
To taste: salad greens, coriander, chili, garlic, vinegar, seasoning, ground pepper, fish sauce, sugar

Preparation
Wash and blanch chicken wings; mix with the shallot, ground pepper, and seasoning; set aside to marinate.

Whop egg whites and mix with wheat flour and cold water; beat egg yolk and mkix with ground pepper ad seasoning; mix them.

Heat the fat; dip chicken wings into the paste and fry until golden; remove chicken wings and drain fat.

Mix finely-chopped garlic and chili with vinegar, fish sauce, cool, previously boiled water and sugar to make dipping sauce; wash salad greens and coriander, then drain; slice yellow onion and preserve in vinegar; wash and cut tomato into slices; make chili flowers to garnish a chicken-wing dish. Serve with dipping sauce.