BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS
MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut wings intp three pieces (save tips for making stock).
- Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
- Add Soy, Honey, Wine, Garlic and Ginger, stir well.
- Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
- Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
- Serve warm or at room temperature.
BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS
The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 16 Dumplings
Number Of Ingredients 9
Steps:
- Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
- Mix until springy.
- When cool enough to touch, knead a few times on an oiled surface.
- If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
- Then knead on an oiled surface until springy.
- Cover with a damp cloth and set aside.
- Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
- Refrigerate for 30 minutes.
- Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
- Roll out each piece into a thin round.
- Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
- Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
- Serve with a spicy chili sauce or soy mixed with hot mustard.
EASY CHINESE SOY-BRAISED CHICKEN
This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.
Provided by blucoat
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
- Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
- Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.
Nutrition Facts : Calories 327.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 8119.8, Carbohydrate 18.9, Fiber 1.9, Sugar 12, Protein 31.6
HONEY CHICKEN WINGS
A recipe I got from a work mate back in the early 80's. Very simple and very tasty. I usually double the quantity as this is really only for 2 people.
Provided by busyozmum
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Juice the lemon half. Mix together all the ingredients except for chicken wings.
- Place chicken wings into a shallow roasting dish and pour on half the marinade. Allow to stand (in fridge) for approximately 20 minutes.
- Prepare a moderate oven (180C) and cook chicken wings for about 15 minutes. Brush on the remaining marinade and return wings to the oven to complete cooking, approximately 30-35 minutes in all.
- Serve with green salad and herb bread.
BRAISED CHICKEN WINGS
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.
Provided by The Flying Chef
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain mushrooms, squeeze out excess water, discard stems and slice caps.
- 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.
- 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.
- 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.
- 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.
SOY BRAISED CHICKEN WINGS
Make and share this Soy Braised Chicken Wings recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 30m
Yield 2 lbs. wings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a wok. Add scallions and ginger, and stir-fry over high heat 30 seconds until aromatic. Add chicken wings, dry sherry, mushroom soy, sugar, and 1 cup of water. Bring to a simmer, cover, and reduce heat to medium. Cook until chicken is tender but not falling apart, about 20 minutes. Serve at room temperature.
Nutrition Facts : Calories 285.5, Fat 19.9, SaturatedFat 5.3, Cholesterol 87.4, Sodium 84.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.5, Protein 20.9
CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)
Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.
Provided by tigerduck
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
- Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
- Add soy, honey, wine or sherry, garlic and ginger, stir well.
- Reduce heat to low, cover and simmer about 30 minutes or until tender.
- Stir frequently towards end of cooking and make sure the sweet does not burn.
- Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
- Note: This recipe can use a whole chicken, cut up, instead of only the wings.
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