Singaporean Chicken Rice Wings
- 1 gallon water
- 1/2 cup kosher salt
- 1/4 cup granulated sugar
- 1 3-inch piece ginger root, peeled and roughly chopped
- 1 cup jasmine rice, rinsed well
- 1 2-inch piece ginger root, very finely grated
- 1 teaspoon sesame oil
- 1 2-inch piece ginger root coarsely chopped
- 1 tablespoon low-sodium soy sauce
- 1 cup chicken stock
- 1/2 teaspoon black peppercorns
- 1 tablespoon mirin
- 1 teaspoon turbinado or raw sugar
- 1 tablespoon black peppercorns
- 3 cloves garlic, smashed
- 2 tablespoons canola oil
- 6 chicken wings, separated at the joint (12 total pieces)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (3 cloves)
- Ginger, root (2 1/3 3-inch piece)
- Meat
- Chicken wings (6)
- Canned Goods
Chicken stock (1 cup)
- Condiments
- Mirin (1 tablespoon)
- Soy sauce, low-sodium (1 tablespoon)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Granulated sugar (1/4 cup)
- Kosher salt (1/2 cup)
- Peppercorn, black (3 1/2 teaspoon)
- Sesame oil (1 teaspoon)
- Turbinado or raw sugar (1 teaspoon)
- Pasta & Grains
- Jasmine rice (1 cup)
- Drinks
- Water (1 gallon)
Preparation
Read recipe preparation on foodrepublic.com
Social Stats
55.7Rating
1-100
1-100
24Tweets
35Facebook
Likes
Likes
2StumbleUpon
Views
Views
111PinterestPins
Recipe Stats
Published October 9, 2012 (3 months ago).
49 people saved this recipe.
