Doesn’t roll off the tongue like sticky wings but they are pretty good. I noticed that the drumsticks were cheaper than wings so I said “why not”? They got the two-step treatment, steaming then baking in the sauce.They spent 20 minutes in the steamer then I managed to crowd the entire batch into one pan with the sauce. These baked at 425 for 25 minutes then were turned over to get color on the other side.The sauce for these was me winging it: Honey, soy sauce, black vinegar, sesame oil, sweet soy sauce, rice vinegar, fresh grated ginger, and chili garlic paste.We bought a big bag of green beans and had a few of them stir fried like those in a Chinese buffet line. Cook, covered, in oil and a splash of water for 5 minutes, then add oyster sauce, soy sauce, and a teaspoon of sugar and toss to coat.
These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce. The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small. The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more. Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again. Two thumbs up!
There was a variation of this at the Chinese buffet we frequent. It was pretty tasty but I didn’t know what to call it and so asked the woman tending the counter. She named it Coconut Shrimp. I’ve seen the version of it that has battered shrimp coated with shredded coconut for deep frying but not this creamy version. A search for “creamy coconut shrimp” found several recipes – after discarding several that mentioned mayonnaise I settled on this one. I didn’t have amaretto and didn’t want to buy a bottle for the two tablespoons the recipe called for so I subbed in a little almond extract, adding a teaspoon to the coconut sauce mixture. In another departure I used cooked shrimp instead of raw. These two things were bad calls in retrospect. The dish really needed that bit a caramelization from cooking in the amaretto. That said, it was still an enjoyable meal.
I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish. This started with boneless thighs and a couple of lemons and evolved from there. I started thinking sticky chicken because I have done that and had good luck. Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken. I chopped the chicken into one inch pieces but it would be fine to leave them whole. Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes. Turn once to brown both sides.
While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry. I added a couple tablespoons of chili garlic paste to add some zing. When the chicken is nicely browned toss with the thickened sauce and serve over rice. I added steamed broccoli for this dish but it can be served on the side.
These were pretty good. The wings were cut apart and soaked for an hour in a marinade of soy and honey with garlic ginger paste, some chili sauce, sesame oil, oyster sauce, and a splash of rice vinegar. Line a baking tray with foil and arrange the wings on the foil or on a rack over it. I gave these 30 minutes at 350, then brushed them with some of the marinade that I had reducing in a sauce pan. Turn them once and make sure the sauce caramelizes. These were in for at least 45 minutes before they came out. Serve the reduced marinade as a sauce.
The potstickers are from frozen and were good enough that I don’t feel a need to try to make my own.
These were pretty good. I looked for a recipe for baked wings and found this one from Bon Appetit. I didn’t bother with the hot wings half of the recipe. I didn’t have any fresh ginger root in the house so I grated a few tablespoons of some from the freezer. It keeps pretty well in the freezer, I put it in plastic bags and grate it still frozen.
We wanted to do something a bit different with some lamb meat we found the other day. This recipe looked fairly easy and I had everything for the curry mix except cardamon. A quick search found that nutmeg and cinnamon would sub for it so I went that way, using about a half tablespoon of each in lieu of the cardamon.There was quite a bit as it turned out but I went ahead with all of it even though I was short of the lamb called for in the recipe, I only had 1-1/4 lbs. Didn’t make a huge difference. Stir all that with the lamb added back for a minute and then add the broth.Bring it to a boil then cover and simmer for a while. Mine went an hour and a half, maybe longer, before the lamb was tender enough to suit me. I took the lid off and increased the heat to reduce the gravy at the end. The recipe suggested stirring in yogurt and lemon juice before serving but I decided that wouldn’t be pretty enough. LOLThere are many curried lamb recipes that had more veggies, potatoes and tomatoes were often mentioned and there are many variations in the range of curry spices. Curries are a whole ‘nother thing and you can spend lots of time exploring them, they amount to an entire cuisine. This one today wasn’t particularly hot with the 1/4 teaspoon of cayenne but you can certainly suit your own taste.
We were pleased with how well this worked for us this time. The chicken pieces had just a little crunch from the corn starch and flour in the marinade/batter. I’m happy that I didn’t toss the sauce with the chicken before plating them. I used boneless, skinless thighs for this dish today, cut into 1 inch pieces, but breast meat would be the usual. I’m fairly sure I’ve fixed this before with bone in thighs and chopped the chicken into smaller pieces with a cleaver. I have just about convinced myself to use this same recipe for chicken wings.
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* 3 drops sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil
* 1/2 cup water
* 1 cup chicken broth
* 1/8-1/4 cup white vinegar or rice wine vinegar
* 1/4 cup cornstarch
* 1/2 cup sugar (I used Splenda)
* 2 tablespoons dark soy sauce
* 2 tablespoons sesame oil
* 1 teaspoon chili paste (Mmm… sambal oelek!)
* 1 garlic clove (minced)
Mix the marinade and stir into the chicken, refrigerate for at least 1/2 hour. Mix the sauce in a small sauce pan and bring to a simmer. Mine got too thick so I cut it with a little water. Fry the chicken in enough oil to cover, in small batches to keep from cooling the oil too far, and remove to drain on a warming rack.Serve over rice, garnish with green onions and toasted sesame seeds. I tossed the dried chilies in the hot oil for a bit and added them as garnish as well.