Subject: Oriental Chicken Wings
From: Unicorn (unicorn@indenial.com)
Date: Sat Jan 29 2000 - 03:48:12 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
As you might imagine, being Lord and Master of the Intergalactic
Recipe Continuum involves reading a lot of food jokes sent in by
readers. I may have read more food jokes than any other person in
history, but reader Kim Skinner sent me one I haven't seen before.
Thanks Kim.
Customer: Those franks you sold me were meat at one end and cornmeal
at the other!
Butcher: Yes, ma'am. In these times it's difficult to make both ends
meat.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I debated whether to include this recipe in our "Elegant New Year's
Eve Buffet" menu because chicken wings are, frankly, lacking in the
elegance department. But they are a sure crowd pleaser, and these can
be made a day or two ahead of time, so here it is, elegant or not.
Oriental Chicken Wings
1 lb (500 g) chicken wings, cut into individual joints
1 cup (250 ml) chicken broth
1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) molasses or brown sugar
1 clove garlic, finely chopped
1 whole star anise*, optional
* Available in the spice section of finer supermarkets and Oriental
specialty shops.
Place the chicken wings in a large skillet or pot in a single later.
Add the remaining ingredients and bring to a boil. Reduce the heat
and simmer for 30 to 40 minutes uncovered, until the liquid is reduced
to a syrup-like consistency. May be served immediately, or
refrigerated and served at room temperature. The flavor improves
after a day in the refrigerator. Serves 4 to 6 as a dinner buffet
item.
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