Monday, March 22, 2010

Tuesday Night Supper Club--fried rice and chicken wings

i do love fried rice
and am partial to the thai version
over the chinese
flavor aside
i like my fried rice more moist than dry
authentic or not
for tonight's dinner
i am serving baked chicken wings
along with the rice
just a simple way
to get a bit more protein into the meal
and they taste good
olive or peanut oil
3-4 cups cooked rice
1 zucchini--cut into julienne
1 large carrot--cut into julienne
1 cup straw mushrooms or sliced button mushrooms
3 green onions--chopped
3 eggs--lightly beaten
salt and pepper to taste
generous handful pignoli nuts
scant handful raisins
1/4 cup chicken or vegetable broth
1/4  light soy sauce
2 Tbs tomato paste
2 Tbs oyster sauce
1 Tbs seasoned rice vinegar
2 large garlic cloves--finely chopped
1" piece ginger--peeled and finely chopped
1/4 tsp chinese chili paste (optional)
in a small bowl mix together the broth, soy sauce, tomato paste, oyster sauce, rice vinegar, garlic, ginger and chinese chili paste (if using).
heat oil in a large skillet or wok.  fry the carrots, zucchini and mushrooms until they just start to brown, stirring frequently.  add the salt and pepper to just season (a generous pinch each).  pour in the egg and stir until the egg is evenly distributed, fully scrambled and cooked through.  toss in green onion, then the rice.  Stir and mix together, then add the sauce all at once. toss in pignoli nuts and raisins. stir until it is evenly distributed.  taste for salt and pepper and additional soy sauce.  

Chicken Wings
(printable recipe)
10-12 wings
1/3 cup light soy sauce
2 Tbs honey
1/4 tsp garlic powder
mix together and pour over chicken wings. let marinate in the refrigerator for about an hour or up to 4 hours. heat oven to 400.  remove the wings from the marinade and bake on a cookie sheet until they are mahogany in color and cooked through. this should take about 30 minutes, but oven times vary.



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