I am thankful for....
...my teeny tiny flat which makes cleaning a breeze & gives the best excuse for gardening failures
...a sous chef & a bunch of guinea pigs (you know who you are) who eat everything, including my foodisasters
...my foodisasters. I've failed once, I'll fail again. HAHA!
...my frenemies, who constantly give me good reasons to despise them
...my mama, who doesn't really cook, thus, won't bug me with "No! You're doin' it wrong!" all the time
...my baby sista, with whom I can enjoy guilt-free protein+fat+carbs+carbs+more cabs meals, because the shopping afterward is bound to make ourselves feel even more guilty :p
...my food blogging friends who perfectly understand why I need to take 1001 pictures of the same dish in different poses, background and lightings
and I am also thankful for frozen chicken wings, which can be turned into tasty treats pretty easily.
Chicken Wings in Chinese Five Spice
- 10 pcs chicken wings - mids
- 1 clove of garlic, 2 cloves of shallot, 1 piece of ginger ground until smooth with a bit of olive oil (you can finely chop them and then use pestle and mortar to smash 'em, or simply use the powdered version of everything)
- chinese five spice powder, salt (non iodized), white pepper, and sugar
- olive oil for pan frying/grilling
Boil frozen chicken wings with a bit of salt until the meat is just cooked (poke one of them with a fork to check the inside part), drain, pat dry. Rub wings with the garlic, shallot, ginger, & olive oil paste. Sprinkle salt, white, pepper, sugar and Chinese five spice powder, rub them in, let them marinate for at least an hour. It is best if left refrigerated overnight. Pan fry in a bit of hot oil just to brown the skin, or grill in the oven at 250C until you get enough brownage going.
Want more wings?
- Peanut Butter Chicken Wings
- Mama's Classic: Hong Kong Style Curry Chicken Wings
- Honey Glazed Grilled Chicken Wings
Mmmm...I am also thankful for this fall/winter's puffy silhouette which accomodates my blessings (i.e. ever expanding waistline)