Singapore Chicken Wings Recipes

CHICKEN SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
• Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
• Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

SINGAPORE CHICKEN RICE

Steps:

• Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
• Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
• While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
• When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

SINGAPORE CHICKEN WINGS

Steps:

• in a large bowl, combine soy sauce, sugar, honey, garlic powder and dry mustard. add wings and toss to coat in marinade. cover, refrigerate for at least 1 hour.
• preheat oven to 400*.
• remove wings from marinade and divide on 2 greased bakings sheets and bake 30 minutes.
• meanwhile, boil marinade in a saucepan over med-high heat until syrupy. remove wings from oven; reduce oven to 350. baste wings all over with reduced marinade. return wings to oven bake until glazed and a little crispy, about 30 minutes more. serve.

STUFFED CHICKEN WINGS SINGAPORE STYLE

Steps:

• Brake joints of chicken wings.
• Separate meat from bone using scissors then pull out bone.
• Blend marinade ingredients in a vat, and marinate chicken overnight.
• Soak dried shittake mushrooms in water until soft. About 1/2 hours.
• Remove hard stick of mushroom, and chop roughly.
• Chop shrimp roughly.
• Mix minced chicken, mushroom, shrimp, soy sauce sesame oil.
• Stuff deboned wing tips with minced chicken mixture.
• Broil at 350, for 25 mins., and serve.