Vietnamese Barbecued Chicken Wings

Delicious and tasty outdoor cooking! But you could also do these under the broiler if you had to. Prep time does not include marinating time.- by Sue Lau

20 min | 10 min prep

12 wings

• 12 chicken wings
• 1 tablespoon honey
• 1/3 cup soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon minced cilantro
• 3 cloves garlic

Let's do it !

1. Mash garlic into a paste, using mortar and pestle.
2. Mix honey, soy sauce, hoisin sauce, cilantro, and garlic paste together in a bowl, stirring well.
3. Coat chicken wings with sauce.
4. Marinate wings at least 2 hours, up to overnight.
5. BBQ on grill over medium coals or heat, for 10-15 minutes, basting with remaining sauce.

*_~ Chicken Lollipop

"Great for kids parties! "

Ingredients:

10 pieces chicken wings

1 ½ cup panko bread crumbs

2 pieces raw eggs

¼ cup all-purpose flour

1 teaspoon salt

¼ teaspoon ground black pepper

3 cups cooking oil

Let's do it !
1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.

2. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.
2.1 Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).
2.2 Place the wing vertically on top of a flat surface while holding the part where the knife passed.
2.3 Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
2.4 Arrange the meat by inverting the inner part until a lollipop shape is formed.

Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.

3. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.

4. Crack the eggs and transfer to a bowl then whisk.

5. Gradually add-in the all-purpose flour while whisking until a batter is formed.

6. Dip the chicken lollipop on the batter then to the Panko breadcrumbs.

7. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 8 to 10 minutes).

8. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.

9. Serve with your favorite dip. Share and enjoy!

*_~ Korean Jja Jang Myun (noodles with blackbean sauce)

=) Please check out http://www.maangchi.com for more yummy Korean food.

Ingredients:

• Noodles (special “myun” for jjajangmyun),
• black bean paste,
• half pound of pork belly,
• sugar,
• olive oil,
• potato starch powder,
• sesame oil,
• Asian radish,
• sweet potato,
• zucchini,
• onion,
• cucumber.

Makes 4 servings.

Let's do it !

1. Cut the of pork into ½ inch (1cm) cubes. Leave the skin on.
2. Add ½ tbs of olive oil to a heated wok. When that’s hot, add the pork and stir fry it until it looks crispy.
3. When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use
4. Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that’s hot, add 7 tbs of black bean paste and stir fry for 1 minute.
5. Remove the extra oil and set the black bean paste aside.

Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion.

1. Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil.
2. Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes.
3. Add 3 cups of water until all the ingredients are submerged, and close the lid and boil it for 15-20 minutes.
4. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.
   *tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw.
5. Mix 2-3 tbs potato starch powder (or corn starch) and 2 tbs water and add it into the boiling soup and stir it. then the soup ill turn into a sticky sauce.
6. Add 1 tbs sugar to the sauce and stir it

Now, let’s cook the noodles (“myun”)

For 2 servings, you will need one bunch of noodles from the package.

Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package (around 3 minutes).

1. Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl.
2. Reheat the jjajang sauce and put it on the noodles.

Serving:
Don’t eat it cold : )

Garnish with cucumber strips on the top of jjajang sauce and serve it with kimchi or yellow pickled radish.

*_~ JapChae 잡채 - Korean Noodle Salad

=) Please check out http://www.maangchi.com/ for more yummy Korean food.

Ingredients:

• Starch noodles (“dangmyun”)
• 150 grams of beef
• 1 bunch of spinach
• 1 medium size carrot
• 1 medium size onion
• mushrooms (5 dried shiitake and 1 package of white mushrooms)
• 3 cloves of garlic
• 7-8 green onions
• soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Let’s do it!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
   *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
   *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.

Mini Vietnames Summer rolls

Ingredients:

• 2 ounces vermicelli noodles
• 8 large round rice paper wrappers
• 1 cup mung bean sprouts
• 1/2 cup cucumber, cut into thin strips to make 1/2 cup
• 1 medium carrot, shredded
• 8 2-3inch strips of head lettuce

Sauce:

• 1/4 cup hoisin sauce
• 3 TB peanut butter
• 3 TB water

Let's do it !

Make vermicelli according to package instructions, set aside.
Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec),
carefully remove and place flat on a large plate or cutting board.
Be careful not to let the paper fold on itself when removing the wrapper from the water.

Place 1 piece of lettuce in the middle of the wrapper,
add thin pieces of chicken, beef, or small shrimp.
add 1/8 each of the vermicelli, cucumber, carrots, and sprouts.
Roll rice paper as you would a taco, tucking in the sides, it should stick to itself easily.

Repeat for the remaining 7 wrappers. Makes 8 rolls.

For the sauce, mix the ingredients until smooth.

Sauce can be split into small bowls for each guest to dip rolls into.