If you haven’t noticed already, it’s been some time since I’ve posted. I’ve been unbelievably busy these last couple of months. Fortunately, this is coming to an end soon and I will be able to resume blogging on a regular basis in September. Have a great rest of the summer!
This recipe is mind-blowing amazing! I found it over at the Not Without Butter blog. It is called Vietnamese Fish Sauce Wings. If you like Asian cuisine, you’ll love this dish.
I tried it out on some chicken feet that I had in the freezer. Yes, I had chicken feet around but no wings. That’s how I roll. And before you ask, yes, they are edible, and yes, they are quite good. I do suggest that you peel off the skin, cut off the last knuckle, i.e. the claw, and give them a good wash. Or if you’re lucky, your little sis will do all of this for you.
I’ll play nice and give you the original recipe.
- 1 1/2 pounds Chicken Wings, tips removed, drummies and flats separated
- 3 Tbs plus 2 tsp Fish Sauce
- 3 Tbs plus 2 tsp Sugar
- 1/2 tsp freshly ground Black Pepper
- 1 Tbs minced Garlic
- 1 Tbs minced Ginger
- 1 Tbs Veggie Oil
- 1 Tbs Lime Juice
- 2 Thai Birdeye Chilis, finely minced – I used dried chili peppers
- Cilantro leave for garnish (optional)
Mix 2 tsp fish sauce, 2 tsp sugar, and the black pepper together and coat the chicken with it. Let it marinate for a half hour.
In a steamer, bring some water up to a boil and put the chicken in the basket. Steam it for about 15 minutes, or until the chicken is cooked through. While the chicken is steaming preheat the oven to 450 degrees F. Over medium heat, saute the garlic and ginger in the oil until they are crispy and golden. Once that is done, strain the oil through a fine-mesh sieve into a bowl and save the garlic and ginger in another bowl.
When the chicken is done, remove from the steamer and pat dry with some paper towels. Brush the flavored oil all over the chicken and place them in a single layer on a parchment lined baking sheet. Bake the chicken in the preheated oven for 20 minutes. Flip everything over and bake for another 20 minutes.
Once the chicken is done baking, drain them on a paper towel if necessary, and place in a large bowl. Make the sauce by combining the remaining fish sauce, sugar, and lime juice. Mix together until the sugar is dissolved. Stir in the garlic, ginger, and chilies. Pour over the chicken and toss to evenly coat. Pile it onto a plate and garnish with the cilantro and serve.
I went into this recipe with the knowledge that if I left the feet in the oven as long as you’re suppose to leave the wings, I’d end up with a desiccated mummy of a chicken foot. Even though I drastically cut the time in the oven (7 minutes per side), the feet still ended up being over cooked. I’m thinking of a couple of ways to get the crispy skin and not have them turn into leather. One plan is to skip the steaming and just roast them, and the other is to steam them and just throw them under the broiler for a couple of minutes per side. A benefit of the roasting that I wasn’t expecting was that the gelatinous nature of the feet was significantly muted. I don’t mind that texture/stickiness, but it can get to be a bit much after a few feet.
All that aside, the flavor was wonderfully amazing. The sauce had a nice punch to it which was rounded out by the freshness of the citrus, garlic, and ginger. The fish sauce added a nice background note of earthiness that I associate with Asian cuisine. All in all a very simple and very solid sauce. I can’t wait to try this recipe on some wings!
I’ll leave with one of Mom’s favorite sayings: “If you don’t like what I’ve made, go make your own supper!”
Lindz has been putting in a few hours at the Seminary kitchen for some extra cash. Gotta say, she looks good doing it.
Lindz had such nice things to say about my family, I can’t resist re-posting it. Is she great or what?
TJ and I made the trip to Central MN last weekend to see his family. I have to confess, I love my in-laws. They are amazing. They listen, the house is quiet, the farm is beautiful, and they love me. All things that make for a nice relaxing visit. Before last weekend I hadn’t seen them since New Year’s, because, let’s be honest, I was chained to a desk in the library for most of 2012 so far. Needless to say, I was really excited to see everyone, especially TJ’s 94 year old grandmother, who I heard had been asking about me every time he went to visit. When I saw her on Saturday I was promptly reprimanded for not visiting. Grandma Bert does not disappoint.
One of the best things about TJ’s family is that he has two sisters. Let me just say that for most of my life…
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