Friday, March 9 –
Just a quick note – If you haven’t yet “liked” this blog on Facebook, please do. That’s where I announce all of the upcoming dinners and dates for anyone that’s interested in joining us.
This dinner was a perfect collection of flavors, in my opinion. It finally brought back the mmmmmmmms and ohmygoshthisissogoodcanipleasehavemores that were missing from my cooking lately. It was Wonderful Boyfriend, Roommate Extraordinaire, MoneyShot, SlotMachine, and two new blog participants: Sweet Sister and HugItOut. Picking this dinner as their first was definitely a good way to be introduced to this project, that’s for sure.
There were three different parts to the dinner: chicken wings, egg rolls, and sesame rice. The chicken wings required marinating, so I got that ready the night before. I increased the amount of garlic to a whole bulb and the amount of fresh ginger to about 3 inches of root. I also had three pounds of wings, so I doubled all of the rest of the sauce ingredients. I actually chose to bake the wings instead of grilling them (it was super cold and rainy outside) and they turned out perfect. I lined a cookie sheet with foil, set a baking rack on top, sprayed everything down with cooking spray, and set the wings on top. Into a 400* oven they went for 40 minutes, and they made the house smell intoxicatingly good.
Next, I got the filling for the egg rolls ready – prepped the veggies and the meat, cooked the meat, mixed the veggies in (which I chopped up very small with a food processor), cooked the noodles, mixed those in, and let it simmer altogether for a few minutes. Then I asked Roommate Extraordinaire and Wonderful Boyfriend to roll and fry the rolls while I took care of some other things. The recipe didn’t say how to seal the wrappers, so we chose to use an egg-wash. Into the oil they went until they were brown and bubbly on both sides. I also made the duck sauce the recipe recommended.
At the same time, we got the rice ready. I chose to cook this a little different as well. Instead of mixing it altogether and baking it, I just got the rice into a rice cooker and then added the normal amount of water, the veggies (also chopped to little bits in the processor), the sesame seeds and a little sesame oil, and then the chicken bouillon cube. I left out the butter and the salt. I set that to cook normally and then made sure to stir it well when it was done.
The wings came out moist, crisp, and extremely flavorful. The egg rolls were crispy, flavorful, and went perfectly with the sauce. The rice was fluffy and good all on its own, but went really well with the sauce also. There wasn’t a single wing or egg roll left at the end of the dinner, and everyone seemed extremely satisfied with the taste and the texture of all of the dishes. I will definitely be making all of them again!
Grilled Ginger Chicken Wings
- 2 lbs chicken wings
- 1/4 cup soy sauce
- 1/2 teaspoon salt
- 2 teaspoons light brown sugar (I usually add a bit more.)
- 3 tablespoons fresh ginger root, grated
- 6 garlic cloves, minced
- 1 teaspoon paprika
Directions: Put chicken wings in a large bowl or ziplock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well. Cover wings and refrigerate for at least 4 hours or overnight. Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes). Serve hot or warm.
Cambodian Style Egg Roll
- 1 lb Ground pork
- 1/2 cup Onion (chopped)
- 1/2 cup Carrots (shredded)
- 1/4 cup Cooked peanuts (finely chopped)
- 1/2 cup Clear noodles (cut into 3″ lengths)
- 1/2 tsp Salt
- 1/2 tsp White pepper (powder)
- 2 tsp White sugar
- 1 packet Egg roll shells (super thin)
- 2 tbsp Oyster sauce
- 1 jar Apricot jam (12 oz.)
- 2 tbsp White vinegar
- 1 tbsp Soy sauce
- 1/4 tsp Dry mustard
Method: Season meat with salt, sugar and cornstarch. Let stand about 10 minutes. Then pour into frying pan. Fry with all ingredients (mix them well) allowing the sauce to cook with ingredients for a few minutes. Spoon about 3-4 tablespoons onto the egg roll shell and wrap. Deep fry at 350 degrees, turning on all sides for even color. Cook until egg rolls are golden brown in color. They are ready to be served (with Duck Sauce).
To prepare Duck Sauce blend all the ingredients and serve with egg rolls.
- 1 tablespoon sesame seeds
- 1 tablespoon butter or margarine
- 1/2 cup uncooked long grain rice
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1 cube chicken bouillon
- 1/4 teaspoon salt
- 1 1/4 cups hot water
Directions: In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325 degrees F for 50-60 minutes or until rice is tender.