Tag-Archive for » Wings «
I made 2 dishes last night these and also tender ribs which I will be posting shortly they were both great. I just served them with a nice side salad as it had been such a hot day and it was nice and cooling to have these served with salad. I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other Asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly. If you want to see my tender pork spare ribs recipe click here.If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
12 Chicken wings, cut in half, tips removed if not already
5 Whole dried shiitake mushrooms, soaked in water to soften
2 Tablespoons peanut oil
2 Green onions, finely chopped
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1/2 Teaspoon five spice powder
1 Cup water
2 Teaspoons cornflour
250 Bean sprouts (optional to serve chicken over)
Method
1. Drain mushrooms, squeeze out excess water, discard stems and slice caps.
2. Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
3. Turn down the heat and cook gently about 15-20 Min’s until chicken is cooked through, add mushrooms, stir fry a few minutes more.
4. While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
5. Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.
All photos taken by me unless otherwise stated.
What with such huge increases in food prices it does become more difficult to cook something better than a prepared meal such as pizza or pasta. I do not know what it is like in other countries but here in Switzerland it seems like everytime I go to the store something else has gone up in price. Also due to so much rain in April, May and June here it has affected the farmers produce drastically, so where we would be enjoying lots of the seasonal fruits right now, they are far more expensive as crop yields have been much lower.
I have decided to post some recipes over the next few weeks, not everyd
ay, but frequently that are not only quick and easy meals to prepare when you get in from work but are cost effective too. I am posting this chicken wing recipe as the first recipe, chicken wings tend to be cheap anyway but they are also on offer here at the moment adding to the appeal. Chicken at the moment here is still the cheapest meat on par with mince meat, but I do try to buy meats when they are on special, like lamb here at the moment is 10 francs off a kilo making for a good buy and it means my family don’t turn into chickens with the amount of it I have cooked recently.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
12 Large chicken wings, cut in half at the joint (remove wing tips if still attatched.)
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
1 Tablespoon peanut oil
1 Tablespoon fish sauce
2 Tablespoons soy sauce
100ml Honey
50ml Sweet chili sauce
1 Teaspoon chili garlic sauce
2 Green onions, sliced thinly
Method
1. Combine chicken with garlic and ginger in a large bowl.
2. Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
3. Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min’s, stirring occasionally or until chicken is cooked through.
To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.
A yummy light summer meal that was budget friendly, well I suppose it is, if like me you do a lot of Asian cooking as I had everything in my cupboard except chicken and onions.
All photos taken by me unless otherwise stated.
