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TERIYAKI CHICKEN WINGS, STEAMED RICE AND STIR-FRY VEGETABLES
Show 14.07
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Wings
2 Doz. chicken wings @ 3 1/4 pounds
rinse and patted dry
olive oil
 
Drizzle the olive oil over the chicken to prevent sticking
Lay the chicken wings in a single layer on a baking sheet
Bake for 30 min. or until the skin gets crispy and the wings are cooked through
 
Teriyaki Sauce
2 cups of low sodium soy sauce
1 3/4  sugar
1/4cup of fresh ginger
 
Bring soy sauce to light boil the stir in the sugar until the sugar is dissolved remove from heat
Remove the chicken from the oven drizzle the teri sauce over the wings
Turn the oven off and place the wing into the oven  5-10 min.
 
Steamed Rice
3 cups white rice (not converted)
6 cups water
 
In a 3-4 quart sauce pan add the rice and water
Bring to a boil and stir once reduce heat  and cover
Cook the rice until  tender and all of the water is asorbed
After about 15 min., fluff rice with fork and serve
Makes about 9 cups
 
Stir-Fry Vegetables
 
1/2 pounds green beans trimed and cut into 3-inch lengths
3 med size carrots washed and trimed cut diagonally 1/8 thick
1 tbl sp fresh ginger
 
In a large wok or large sate pan heat the oil
Add the ginger and stri-fry
After 10 seconds, add the carrots
Stir-fry 2-3 min., then add the green beans and cook for 3-5 min.
Serve immediately garnish with green onions

Rob Jimenez
Community Cook