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Indonesian Chicken Wings with Spring Green Fried Rice

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 Indonesian Chicken Wings with Spring Green Fried Rice
Recipe for the week of May 30- June 3, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
For the Wings
  • 1 tablespoon vegetable oil for cooking
  • 1 teaspoon ground cinnamon
  • 1 shallot roughly chopped
  • 1 stalk lemongrass thinly sliced
  • ¼ bunch cilantro roughly chopped
  • 2 garlic cloves minced
  • 1/4- inch piece ginger peeled and minced
  • 1 tablespoon lime juice
  • ½ cup coconut milk divided
  • 8 chicken wings
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Egg Mixture
  • 2 eggs
  • 1 teaspoon soy sauce
Fried Rice
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 clove garlic minced
  • 1 teaspoon ginger minced
  • 2 cups shredded green cabbage
  • ¾ cup shelled frozen edamame thawed
  • ½ cup frozen peas thawed
  • 2 cups cooked brown rice chilled
  • 2 tablespoons soy sauce
  • ¼ cup sliced green onion
Course Main Dish
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
For the Wings
  • 1 tablespoon vegetable oil for cooking
  • 1 teaspoon ground cinnamon
  • 1 shallot roughly chopped
  • 1 stalk lemongrass thinly sliced
  • ¼ bunch cilantro roughly chopped
  • 2 garlic cloves minced
  • 1/4- inch piece ginger peeled and minced
  • 1 tablespoon lime juice
  • ½ cup coconut milk divided
  • 8 chicken wings
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Egg Mixture
  • 2 eggs
  • 1 teaspoon soy sauce
Fried Rice
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 clove garlic minced
  • 1 teaspoon ginger minced
  • 2 cups shredded green cabbage
  • ¾ cup shelled frozen edamame thawed
  • ½ cup frozen peas thawed
  • 2 cups cooked brown rice chilled
  • 2 tablespoons soy sauce
  • ¼ cup sliced green onion
Instructions
Starting the Wings
  1. Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic, salt, black pepper, and ginger in a large bowl. Stir in the coconut milk and lime juice. Add the chicken wings to the bowl and toss to coat. Cover the bowl with plastic wrap and let them sit.
Cooking the Wings
  1. Heat oil in a large skillet over medium heat. Working in batches, fry the wings, turning occasionally, until golden brown and crisp. Transfer the wings with a slotted spoon to a paper towel lined tray and sprinkle with cilantro.
Making the Egg Mixture
  1. In a small bowl beat egg and soy sauce; set aside.
Making the Fried Rice
  1. In a large skillet, heat vegetable oil over medium-high heat. Add garlic, carrot and ginger, cook until fragrant and carrot starts to soften. Add cabbage; cook and stir 2 minutes. Add rice and soy sauce. Cook and stir for until heated through. Add egg mixture and scramble until cooked through and incorporated within the rice. Add in green onion; cook and stir until heated through.
To Serve
  1. Serve chicken wings over a bed of fried rice.