WHITE CHICKEN WINGS RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
  3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
  4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
  5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
  6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
  7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
  8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
  9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
  10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
  11. Season to perfection and serve with the sticky chicken wings, right away.

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
• In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
• Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
• Serve hot topped with cilantro and shredded cheese (optional).