Friday 17 October 2014

Rice Cooker Spicy Lemon Mid Wings

A slightly sweet and tangy chicken mid wings dish with tinge of lemon scent done in a rice cooker using standard rice cooking function. 
This is a low salt recipe ;)

Yield: about 24 pcs mid-wings

1 kg frozen chicken mid-wings, thawed

1/4 tsp salt
1 tbsp rice wine
1 tsp light soya sauce
1/2 tsp dark soya sauce
2 tbsp oyster sauce

50g rock sugar
1 tbsp dark brown sugar
1 tbsp sweet chili sauce
1 slice ginger
3 slices lemon 
50g water

1 tsp lemon juice, to be added before serving.

1. Rinse and drain thawed chicken wings. Add the marinades and mix well using your hand. Rest for about 15 minutes.

2. Pour the marinated chicken wings into the rice cooker and mix well with the condiments.

3. Select the "standard cook" function and start the cooking process.

4. Give the ingredients a quick stir after about 20 minutes into cooking. Thereafter, give the ingredients a stir after every 5 to 10 minutes.

Stir more regularly when the sauce becomes thicker. 
You can stop the cooking process earlier, if you prefer to have a little gravy to the dish.

5. Transfer the chicken mid wings  to a plate.

6. Squeeze a little lemon juice over the mid wings just before serving. Enjoy with warm rice :P

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