“A taste of the orient right in your own home”
Prep time: 30 minutes
Cooking time: 30 minutes
12 chicken wings
2 large onions
2 large green bell peppers
4 long sticks of celery
1 large bulb garlic peeled, crushed then coarsely chopped
2 tablespoons cilantro chopped
2 cups white rice
4 cups chicken stock
2 tablespoons organic butter
1 ½ ounces olive oil
1 tablespoon Sesame oil
2 tablespoons Fish sauce
1 cup Oyster sauce
1 ½ teaspoon sea salt
½ teaspoon ground black pepper
Mix occasionally for 5 minutes on medium high, then add the chicken stock briefly mix, cover and bring to a boil. Once boiling has begun turn heat down to very low and cooked until the rice has absorbed all the stock and the rice pellets are soft to the touch, but not too soft. When ready remove from heat and set aside.
Now, you’re going to have a lot of sizzling and this is what you want, you have to have this sound continually through the entire woking process to insure that the flavor will be seared into the meats and veggies and that they will also have that unique grill flavor that a wok can give foods. Let the wings cook for 3 minutes on each side then add to a baking dish and place in the hot oven to continue cooking. Continue this process in batches of five until all the wings have been through the process and bake all the wings for 10 minutes and remove from oven.
While the wings are baking heat the wok again and when hot add 2 tablespoons of oil and in handful batches add the mixed veggies along with a generous pinch of the sea salt and pepper, and let them sizzle for a minimum of 3 minutes then remove and place in large mixing bowl. Continue this process until all the veggies are cooked.
Next heat up the wok again and add all the wings and veggies. Add the oyster sauce, the sesame oil, the fish sauce and the rest of the sea salt and black pepper and gently mix. Bring the sauce to a boil and cook for 5 minutes mixing occasionally.
Place I cup of rice on a plate then with a ladle create a hole in the middle large enough to put 1 cup of the stir fry. Add two wings to each plate and 1 cup of the stir fry, garnish with the chopped cilantro and serve.
All recipes by Chef Eddy-Resident Chef Health & Fitness Talk