Chicken wings on oriental risotto
Recipe by Anna Gare from The Best In Australia
Best bang for your buck ...
Serves 4
Ingredients
- 12 meaty chicken wings
Marinade
- 3 Tbsp Honey
- 4 Tbsp Soy
- 50 gms Ginger
- 3 cloves Garlic
- 4 Tbsp Sherry
- dash Peanut oil
- Pinch Five spice
Risotto
- 2 Tbsp peanut oil
- 25g Garlic
- 25g Ginger
- 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
Method
- 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.
