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Chicken wings on oriental risotto
The Best In Australia
Best bang for your buck ...
12 meaty chicken wings
3 Tbsp Honey
4 Tbsp Soy
50 gms Ginger
3 cloves Garlic
4 Tbsp Sherry
dash Peanut oil
Pinch Five spice
2 Tbsp peanut oil
1 stalk Lemongrass
4 Asian shallots (100gms)
2 cups Risotto rice
20g dried sliced shitaki mushrooms (soaked in half cup hot water until soft)
Dash Sherry or Chinese cooking wine
1½ litres chicken stock
Dash of soy
Pepper and salt
Handful of fresh enoki mushrooms
Handful of fresh coriander
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Blitz all marinade ingredients together in food processor until smooth and pour over chicken. Marinate for at least 3 hours or overnight.
Bake chicken in non stick tray for 1 hour at 200C until golden, sticky and crunchy.
Place the chicken stock in a saucepan and bring it to the boil, then reduce to a simmer ready to use when the rice is ready.
For risotto finely chop garlic, ginger, lemongrass, and shallots. Sauté on low heat in heavy based saucepan with oil, for a few minutes until translucent.
Add rice and stir continuously until rice is well coated and begins to stick. Then add a dash of sherry, soaked mushrooms including water and half of hot chicken stock.
Continue to stir occasionally.
Once rice has absorbed half of the stock continue to add remaining stock, ladle at a time, stirring continuously until rice is just cooked through.
Taste for seasoning and add dash of soy. It should take in total about 15 to 20 minutes cooking time on medium heat.
Just before serving stir through freshly chopped coriander and fresh enoki mushrooms.
Serve on platter with chicken wings on top.
Goes nicely with steamed greens.