| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Consuming, Passions |
6 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Chicken wings |
| 500 |
g |
Rice noodles |
| 600 |
ml |
Chicken stock; (or water) |
| 1 |
ts |
Sesame oil |
|
|
Coriander leaves for garnish; (optional) |
| 2 |
tb |
Mild honey |
| 1 |
tb |
Light soya sauce; (or 1/2 tsp dark |
|
|
; soya) |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground coriander |
| 2 |
ts |
Sesame oil |
| 300 |
ml |
Tomato sauce; (ketchup) |
| 150 |
ml |
Dry sherry; (optional) |
INSTRUCTIONS
MARINADE
MARINADE:
Place all ingredients in a large bowl and mix well.
CHICKEN WINGS:
Toss chicken wings in the marinade.
Allow to stand for at least 30 minutes (may be put in the refrigerator
overnight).
Drain (reserving the marinade) and if placed in the refrigerator,
bring to room temperature before baking in oven at 190c for twenty
minutes or so.
Meanwhile, put reserved marinade into small saucepan and boil up to
reduce to a smooth syrup.
Lightly baste chicken with marinade once or twice during cooking.
Just before serving, dip rice noodles in hot stock or water and stir
round.
A few seconds and they will be ready to eat. Drain and toss with the
teaspoon of sesame oil.
Serve chicken on noodles and pour over a little marinade. Garnish with
coriander leaves, if using.
Converted by MC_Buster.
Per serving: 667 Calories (kcal); 24g Total Fat; (34% calories from
fat); 26g Protein; 76g Carbohydrate; 104mg Cholesterol; 1330mg Sodium
Food Exchanges: 5 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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