Wednesday, October 26, 2016

Thai Braised Chicken Wings

Thai Braised Chicken Wings served with boiled plain rice & fresh lettuces
I've cooked this in a rice cooker. Set it to cook for 90 minutes (Soup) after browning the meat. You're able to cook it in a pot over low heat for longer time to further soften the meat with fuller taste!

- 6 pcs Chicken Wings
- Pork Belly, 4-5 pcs of really fat bits
- 1 Tbsp Cooking Oil

- 3 Tbsp Fish Sauce
- 3 Tbsp Soy Sauce
- 2 tsp Sugar
- 1 tsp Salt
- 1 - 2 inches Ginger, grated
- 2 cloves Garlic
- 100ml Water

01. Heat cooking oil in pan and throw in the fatty pork belly.
02. Throw in chicken wings and brown them well with pork belly fats.
03. RICE COOKER > Throw in Meat, Seasoning Mixture, 90mins.

01. POT > Throw in Meat, Seasoning Mixture, High Heat to a boil.
02. Reduce heat to Medium after 5mins. of boiling.
03. Reduce heat to Low after 15mins. of medium heat.
04. Continue to cook in low heat for 2 hours.


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