Chicken Wings, Baby Bok Choy, White Rice

Tonight's supper as you can tell features chicken wings (fresh).  I forgot to put the wings in the slow cooker this morning so they would be oven ready when I came home, I had the do my "fast" method.  I put the chicken wings in a large pot with water.  To the water I added: salt, chili powder, garlic powder, onion powder and black pepper. When the chicken comes to a boil, skim off any foam (or it will boil over) and turn it down to medium (so it still keeps boiling).  I let it boil until the chicken looks just about done, but not coming off the bones yet, I think it may have been about 20 minutes or so.

I then put the chicken into a (sprayed) greased pan and discarded the water this time. As you can see they have a bit of colour from the chili powder, but look pretty pale.  I let them air dry before I put any sauce on them; otherwise the sauce just slides off.   I brushed the sauce onto the chicken and put them into a 400 oven (I only left myself 20ish minutes) but you could use a 350 oven too. Every 8ish minutes I took them out of the oven and brushed them again with sauce (from the bottom of the pan) and put them back into the oven.  I kept doing this until the sauce coating was nice and thick. Then I took them out and onto the serving platter.

The girls requested Teriyaki flavour, and then it was mentioned that Soya Sauce wings were good too.  Since I hadn't made the soya sauce flavour before, I went to the internet and looked up a recipe.  Of course I tweeked it from what I found on-line. 

I mixed together (you could use this as a marinade for 30 minutes or more before cooking):

1/3 cup sugar

1/2 cup soya sauce

1/3 cup oil

1/4 cup honey

1 clove garlic minced (I used a tbsp of minced garlic)

1 Tbsp ground ginger.

On the left are the Teriyaki wings and on the right are the Soy wings

While the chicken was in the oven, I had rice cooking in the rice cooker. I then washed and cut up (well, Minji cut them this time) the Baby Bok Choy.  We put a pat of butter (my pats are about a Tbsp) with a Tbsp of Olive oil in the fry pan, let it get very hot and then added the Bok Choy.  After about 2 minutes, Oyster Sauce was added (2-3 Tbsp); because the Oyster Sauce is so thick, I added a bit of water too. We cooked the Bok Choy for another minute or so and put them into a bowl, leaving the sauce in the fry pan. Another Tbsp of Osyster Sauce was added to the liquid in the fry pan and then I reduced it slighty (not enough time to reduce it as much as I had hoped, but the sauce tastes good over rice). The liquid was then poured over the Bok Choy with some Sesame Seeds as a topper.

Here are some pictures of the rest of the meal. I hope you try new things, like Baby Bok Choy, it tastes like the regular one, just smaller in size and very healthy I'm sure.

ENJOY!This rice was plated by Amy.