Priscilla Liang

Tonight’s menu:

Braised sweet soy chicken wings (瑞士汁雞翼), sauteed kale with garlic, sauteed zucchini and summer squash with herbs and crispy garlic, & veggie miso soup!

The sweet soy sauce (瑞士汁) is made from scratch.  Once again, Kale and collard greens are from my friend’s garden, and the garlic & tomatoes are from my dad’s garden.  Organic zucchini and summer squash are leftovers from the batch used to make baby G’s yummy veggie puree.

The dinner looks like a lot but it didn’t take me long at all.  Yup Beau was impressed… and baby G ate like a pig again.  =)

What a great night!

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Braised sweet soy chicken wings (瑞士汁雞翼)

Ingredients:

Home-made sweet soy sauce:
soy sauce (生抽), dark soy sauce (老抽), water, leeks, shallots, ginger, star anise (八角), white rock sugar (冰糖)

wings

1. Bring water to a boil and immerse wings and let boil for not more then a minute. Put the wings in a bath of ice water.  This will improve the taste by removing all the gunk attached to the wings.  It’ll also make the wings look fuller at the end.

2. In a pot, add all the ingredients for the sweet soy sauce.  Portions of soy sauce and dark soy sauce depend on how much wings you will make.  Rule of thumb: soy sauce & dark soy sauce : water radio = 1:1.  Throw in a couple shallots, ginger, star anise and sliced leeks.  Add enough white rock sugar so the sauce tastes a bit sweet.

3. Simmer the sauce until the white rock sugar dissolves.  Do NOT let it boil.

4. Now add wings and cover the lid.  Once it boils, turn off the heat and let it sit for at least 45 minutes, covered.  Turn the wings once in a while to ensure all sides are nicely coated with the sauce.

DONE!

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Sauteed zucchini and summer squash with herbs and crispy garlic – Recipe

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Sauteed kale with garlic

Ingredients:

Kale, garlic, salt & pepper

1. Heat up the pan with oil and fry garlic until fragrance.

2. Add in kale and sauteed for 5 minutes.  Season with salt and pepper.

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Veggie miso soup

Ingredients:

Any veggies of your choice.  I used collard greens, leeks, tomato, onions, tofu
miso ~ 1 tbsp
tofu
egg ~ 1

1. Bring a pot of water to a boil.  Add veggies and tofu.

2. Bring to a boil again.  Pour in the beaten egg and turn off the heat.

3. Add miso and dissolve it in the soup.  Note, always turn off the heat when dissolving miso to preserve the best flavor of the miso.