Leeann Chin Oyster Wings Recipes

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CHINESE CHICKEN WINGS WITH OYSTER SAUCE



Chinese Chicken Wings With Oyster Sauce image

The marinade of soy sauce, oyster sauce, garlic, and sherry give these wings a delicious Asian-flavor.

Time 2h10m

Yield 6

Number Of Ingredients 6

2 pounds chicken wings
1/4 cup light soy sauce
1/4 cup oyster sauce
1 clove garlic
2 tablespoons dry sherry
salt and pepper, to taste

Steps:

  • Cut off the wing tips and discard. Separate the wings into 2 pieces. Combine the soy sauce, oyster sauce, garlic and sherry in a zip-top plastic bag. Add the wings, seal the bag, and turn to coat the wings in the sauce. Place in the refrigerator and marinate for 1-2 hours. Preheat the oven to 350 degrees F. Transfer the wings to a baking dish. Season as desired with salt and pepper. Place the baking dish in the oven and bake at 350 degrees F for 1 hour, turning occasionally, until cooked through. To cook the wings in an air fryer, set the air fryer to 360 degrees F. Cook the wings for 12 minutes, then turn the wings and cook for 12 minutes more or until cooked through.

LEEANN CHIN VEGETABLE FRIED RICE RECIPE - (4/5)



Leeann Chin Vegetable Fried Rice Recipe - (4/5) image

Provided by á-46330

Number Of Ingredients 11

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

  • Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve Set out additional soy sauce on the table, if desired

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