Cilantro Chicken Wings
|Categories:||Asian, Other Side Dishes, Meat Appetizers|
|Serves:||Two - 4 wings each|
|8 medium||chicken wings -tips removed|
|2 Tbsp||cooking oil, canola or vegetable|
|4 clove||garlic, crushed|
|1/2 medium||red onion, chopped|
|3 medium||serrano hot peppers, chopped or sliced|
|4 Tbsp||soy sauce - kikkoman recommended|
|1/2 tsp||sea salt|
|1.2 tsp||black peppercorns, cracked or crushed|
|1 tsp||white sugar|
|1 can(s)||chicken stock or 1-3/4 cups homemade|
|2 large||bunches of cilantro (chinese parsley or fresh coriander)|
Pinched by lazalde, and 63 more.
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DirectionsCut the chicken wings apart at the joint OR chop them traditional Chinese style, into bite size pieces.In a frying pan or pre-heated wok, heat oil until very hot, then add garlic and cook until golden brown. Be careful not to burn garlic. Add the chicken and keep stirring until the skin is slightly cooked. Add the onion and Serrano peppers.Then mix soy sauce, sea salt, crushed peppercorns, sugar and add into the pan. Add the chicken stock.Turn the heat to low and let cook for 20 minutes. Add the chopped cilantro, cook for 1 more minute, then turn off the heat and let it sit for 5 minutes.Serve with steamed rice.Gardening buffs might want to consider growing their own Coriander plants. A hardy annual that thrives in loamy soil in direct sunlight, Coriander should be planted at the same time that you would plant parsley in your particular area.NOTES:
When purchasing Cilantro (also called Chinese parsley), check for leaves that have a bright green color with no yellow spots, and no evidence of wilting. Fresh Cilantro doesn't last long, and you'll need to store it in the refrigerator.
I prefer this storage method: Place the cilantro in a drinking cup of water (stems down like you would with flowers), cover the cup with a plastic bag, and return it to the refrigerator. If you change the water every two days the cilantro should last up to two weeks. Be sure to wash it thoroughly before using.