It’s holiday season everywhere. I can feel the festive vibe in the air. Even if you’re not celebrating Christmas or New Year, there’re still several reasons to take a break and to be grateful about life. Yaseen is having a 2-weeks break from school during New Year. We consider this a generous gift. If there is one big lesson I’ve learnt in 2016, it’s about the value of time. Since Yaseen is going to be free for a while, Sadik is taking a break from work, too, so all of us can spend some quality family time. We are going to pack our bags and fly up north this time. Then, the local bus will take us to the snow covered mountains.
If we weren’t going out of town, I would have roasted some chicken like most years. The boys love sweet, sticky, dark, crispy skin chicken which I serve with napa cabbage, fresh mint, cilantro and rice vermicelli with sweet and spicy peanut sauce on the side. When we buy chicken from the local shop, we have to give a specific instruction to leave the skin on the whole chicken because most people here don’t like to eat the skin. When I first moved to India, I found the concept of skinless chicken to be absolutely ridiculous because the beautiful greasy flavor of chicken skin would be a shame to miss. My life here in India taught me the norm of cooking, and I’ve learned to cook Indian ways. It’s all wonderful. Everybody is happy. But sometimes, I do miss the greasy skin, and that’s why I love cooking with chicken wings. Other than making delicious wings in hundreds style of sauce, you can also braise them or use them in stir fried dishes or soups.
Here is one of my favorite recipes, chicken wings cooked in Chinese Five Spice and soy sauce with the decadent glass noodle and crunchy bean sprouts. Did I mention that it’s getting cold here? The soup like this is so perfect in chilly weather. Make it extra spicy of course!
Class Noodle with Chicken Wings
75 gm dried glass noodle- soaked in water
500 gm chicken wings and drumettes
1 tbsp Chinese Five Spice
5 cloves garlic- crushed
2 thumb-sized fresh ginger- peeled and sliced
3 fresh coriander roots- crushed
4 tbsp sugar
4 tbsp soy sauce
1 tbsp fish sauce
1 tbsp rice wine vinegar
4 cups chicken stock
2 cups bean sprouts
1 tbsp oil
4 boiled eggs
Fresh coriander leaves for garnishing
Chili flakes for garnishing
In a large pot, heat oil and sauté garlic, coriander roots and ginger until aromatic.
Add Chinese Five, sugar, soy sauce and fish sauce. Stir until combined.
Add chicken wings and drumettes. Stir until the wings are browned.
Add chicken stock and bring to boil.
Add boiled eggs and let the broth simmer for 15 minutes.
Add glass noodle and cook further for 5-7 minutes or until the noodle is soft.
Add bean sprouts and turn off the heat.
Serve hot with some chili flakes and fresh corianders on top.