Some cosmetic changes in preparation for larger site changes in the works.



143 posts
Joined: Dec 10, 2005


Posted to Thread #13 at 4:11 pm on Dec 20, 2005


Serve these wings with the hot-and-sour coleslaw.
Active time: 15 min Start to finish: 35 min

1 1/2 teaspoons minced garlic
1 1/2 teaspoons Chinese five-spice powder
1 1/4 teaspoons salt
1 1/2 teaspoons soy sauce
3 lb chicken wings (about 16)

Preheat broiler and oil rack of a broiler pan.

Stir together garlic, five-spice powder, salt, and soy sauce in a large bowl.

Cut off and discard tips from chicken wings with kitchen shears or a large heavy
knife, then halve wings at joint. Pat dry and add to spice mixture, tossing to

Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat,
turning over once, until browned and cooked through, 16 to 20 minutes total.

Makes 4 main-course servings.

June 2004

****Moyn's changes: I used 1.75 lbs of boneless & skinless chicken thighs. I made the mixture, adding a few drops of sesame oil, then covered the chicken with the marinade, and let marinate all day in the fridge.When I was ready to cook, I laid them out flat on a broiler pan & sprinkled with some roasted peanut oil & a layer of sesame seeds, and roasted at 425 for about 8-10 minutes, until done. It was so succulent and flavorful with that perfumed taste of the 5 spice.... and, the best.... the leftovers were terrific at room temp. It would make great picnic food!

I rounded out the meal with some fresh spinach, sauteed with scallions & soy nuts with a bit of Smart Balance and a Wanna Be Risotto with wheatberries & barley, which I cooked in orange juice & chicken broth, adding only a few drops
of orange oil & a pinch of zest & salt & pepper. It was a yummy meal, for a change.... I seem to be a bit challenged these days.... maybe it's the heat! (in the 90's already, and summer hasn't yet begun!).


CYH - consider yourself hugged

Other messages in this thread: