Sam Choy's Chicken Long Rice

Sam Choy's Chicken Long Rice

Ingredients

2 lbs. chicken, skin and bones removed, cubed
4 cups chicken broth
2 inch finger of fresh ginger, crushed
1 medium onion, minced
2 cups celery, sliced thin
2 carrots, julienned
20 shiitake mushrooms
4 oz. long rice
6 green onions, cut 1 inch in length


Directions

1. Soak long rice in warm water for one hour.
2. Soak mushrooms in warm water for 20 minutes, drain, then remove stems and slice caps.
3. Pour chicken broth into large pot, add chicken and ginger and simmer for five minutes.
4. Add onion, celery, carrots, mushrooms and simmer for another 4 to 5 minutes. Drain long rice and cut
into 3-inch lengths.
5. Add green onions and long rice to pot and cook five minutes or until long rice becomes translucent.

Black Pepper and Garlic Chicken Wings

from Hostess with the Mostess

Black Pepper and Garlic Chicken Wings


Ingredients:

Marinade:


½ cup mushroom soy sauce
2 tablespoons brown sugar or palm sugar
1 tablespoon honey
2 tablespoons minced garlic
2 tablespoons freshly ground black pepper

3 pounds chicken wings

Minced garlic, chives, or scallions, for garnish


Directions:

Combine all the marinade ingredients in a bowl and mix well.

To prepare the wings: trim off and discard the tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per wing. Place the wings in a sealable plastic bag or a large flat plastic container and pour the marinade over the wings, making sure that all surfaces are coated well. Close the bag tightly, and marinate in the refrigerator for 12 to 24 hours, shaking or turning the wings often.

To cook the wings: preheat the oven to 450°F. Arrange the wings on a rack in a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away form the ends of the bones. The juices should run clear when the wings are pierced with a knife point. Sprinkle with the garnishes and serve them up!