Chicken Wings Nyonya Style with Garlic Baby Spinach and Toasted Cashews

(with Brahim’s Malaysian Nyonya Sauce)
Serves 4

12 chicken wings
1 packet Brahim’s Malaysian Nyonya Sauce
1 bunch spring onions
4 cloves garlic
2 bunches baby spinach
250 gm unsalted cashew nuts
150 ml coconut milk
2 tbsp oil

Wash and dry chicken wings, baby spinach and spring onions.  Remove roots from the spring onion and baby spinach.  Slice spring onions on the diagonal.
Heat oil in a wok and lightly fry spring onions until soft, then remove.  Heat Brahim’s Malaysian Nyonya Sauce on a low heat in the wok.  When warmed through, add chicken wings and cook for 20-30 minutes.
Throughout cooking, add coconut milk to thin out the sauce.
In a dry frypan, roast cashew nuts until golden and remove from pan.

Finely chop garlic.  Steam baby spinach and fold through chopped garlic. Before serving return spring onions to wok.

To serve:  Place chicken wings over steamed rice and spoon over extra sauce.
Top with steamed baby spinach and toasted cashew nuts.