Tuesday, 8 April 2008
Mmmm...Lunch was great!
We're beginning to attract attention in the cafeteria...
Carola made a small salad with a mustard dressing and it was our "oohs" and "aahs" which got us noticed...
We laughed, maybe a little too much!
Tonight I've cooked chicken wings. We'll have them with salad and new potatoes tomorrow.
I really only started eating wings when I went to Detroit and snacked on them every other day.
I quickly got the hang of Buffalo Wings once I was back to Germany, but we both prefer a more oriental taste so I've experimented with various soy-sauced based concoctions.
Oyster Orange Soy Sauce No.3 (No.2 minus 5 spice)
1 kilo Chicken Wings minus tips (cut at the joint with a robust knife or ask your Butcher to do it).
Bye the way this is supper and lunch tomorrow for both of us!
Juice of 1 freshly squeezed orange...
(Look! Use carton juice if you have it in the fridge, but I had fresh oranges to use up...)
2 Tablespoons Oyster Sauce
1 Tablespoon Dark Soy Sauce
2 teaspoons of honey or sugar
1/2 teaspoon chili powder
This is dead easy and very tasty.
Prepare wings and put them on a baking tray in a hot oven (200C) for 10 minutes.
This will help drain much of the fat from the meat.
Once they begin to puff-up and lose fat, take them out put the wings in a bowl and drain off the fat from the tray.
Mix the OJ, oyster and soy sauce and honey in a small saucepan. Stir and simmer until the mix begins to thicken.
Add chili and butter and melt...
Pour this mix over the wings and stir to ensure the wings have a good coating.
Keep any excess sauce for later.
Put the wings back on the tray, into the oven for another 10 minutes.
Out once more and baste with the remainder of the sauce.
Back in the oven for another 10 minutes until the wings are dark and sticky.
These are a milder and less overtly oriental version than No.5 (see above)