Saturday, December 23, 2017

Five-Spice Braised Chicken Wings

Developed by Ben in March, 2013. Slow braising in a flavorsome Asian-style sauce creates a finger-licking dish.
12 wings, cut into segments, discard tips
about 2 t five-spice powder
about 2 T corn starch
2 T vegetable oil, divided
Sauce
1/2 c soy sauce
1/2 c rice wine
1/2 c water
4 T Shao Shing rice wine
4 T oyster sauce
6 T sugar
chili sauce to taste (optional)
2 sliced scallions (garnish)
Wash and dry wing segments. Toss with five-spice powder to lightly cover the wings, and set aside for 30 minutes. Sprinkle lightly with corn starch, and toss to coat. Heat a tablespoon of oil in a 12-inch skillet over medium, and brown the wings on both sides. Do not the crowd pan. You may need to fry two batches. Mix the sauce ingredients. Combine both batches in the skillet and pour sauce over the wings. Cover and simmer for 10 minutes. Uncover and gently simmer, occasionally turning the wings until sauce thickens and glazes the wings. Garnish with scallions and serve with steamed rice. Variation: Serve as small-plate appetizers without rice.

Fried Waffle

Developed December, 2017. Crisping the waffle in oil and topping with peanut butter and fruit sauce makes a quick, nourishing breakfast or brunch dish.
1 thick frozen waffle (Eggo™ Thick and Fluffy is good)
1 T vegetable oil
2 T peanut butter
2 T berry sauce (e.g., raspberry)
Defrost the waffle at room temperature. Heat the oil in a small non-stick skillet until about 375 F (190 C). Add the waffle carefully and fry for one minute, flip, and fry one minute more. The waffle should be crisp and lightly-browned on both sides. Remove to a plate, spread with peanut butter, and top with fruit sauce. Dust with powdered sugar, if desired.