676. Chinese 5 Spice Chicken and Brown Fried Rice

1
I watched Jamie Oliver make this chicken wings dish on the TV, and the entire audience, including myself, were eager to try it out.I found the Chinese five-spice feels a bit too dessert-like for me, probably due to it’s clear notes of cinnamon. Arabic cooking uses cinnamon as well, just not as prominently in savory dishes.
This is why the original recipe calls for two heaping teaspoons of Chinese five-spice whereas I only put one to balance the savoriness to our palates.
The brown fried rice was the perfect compliment to the chicken wings, and altogether it went down as a solid meal (which is not often said of chicken wings).

Ingredients:

12 Chicken wings
1 heaped tsp Chinese five-spice
1 cup brown rice
1 thumb-sized piece of ginger
2 Tbsp tomato ketchup
1 Tbsp soy sauce
1 Tbsp runny honey
1 Tbsp sesame seeds
2 garlic cloves
1-2 fresh red chillies
1/2 cup peas
Sesame oil
2-3 egg

Method:

Preheat the oven to 350F.
Stretch out the wings, cut skin in the middle, then pop out the joints, to make them straight (you can poke wooden skewers through the wings to hold them like this).
Place the wings in a snug-fitting roasting tray, scatter over the five-spice and a good pinch of salt and toss together until evenly coated.
Cover with foil and cook for around 50 minutes or until tender.
Meanwhile, cook the rice in double its volume of water and a teaspoon of salt, covered over low heat for 45 minutes. Spread out on a tray and leave to cook.
Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze and either return them to the oven for a final 30 minutes or pop them under the medium grill (and watch very carefully) until golden and super sticky.
Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
When the wings are nearly ready, peel and slice the garlic with the chilli and peas, then put them in  large frying pan or wok on a medium heat with a lug of oil.
Get them lightly golden, keeping them moving around the pan,then add the rice and let it heat through.
Push the rice to one side of the pan and crack the egg into the gap.
Stir it around so it starts to scramble, then toss thought the rice. Season to perfection and serve with the sticky chicken wings, right away.

 

 

 صحة و عافية
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