Surprisingly Tasty - Garlic & Ginger Steamed Chicken Wings

When SC's mama shared this recipe, I wasn't convinced.
I'm not about subtle flavors. I love things grilled, fried, charred, dressed up in lots of bold flavored sauces.

Steamed? Plain? Subtle? Ngggg....sometimes...ok, but most of the time...thanks, but no thanks.
Especially when it's chicken, with skin.
Ew.
I like my chicken skin...if not crispy, at least golden brown. Pale chicken skin?
Ew. Ew. Ew.

Anyway, I gave this steamed chicken wings a try and I was shocked.
They were shockingly delightful!

Tender, juicy meat bursting with flavors, satiny smooth and flavorful skin...with a bonus of pinches of heat from the chopped chillies. Love! and so gonna do it again.

Recipe
- a plate of chicken wings
- 4 cloves of garlic, minced (haha! garlic breath!)
- 2 cm ginger, minced
- salt, pepper, sugar, Chinese rice wine, vegetable oil
- a couple of small chopped red chillies for garnish (optional)

Marinate chicken wings with minced garlic, ginger, Chinese rice wine, salt (generous amount), pepper, sugar, and a bit of vegetable oil, in the fridge for a couple of hours, or overnight. Before serving, steam chicken wings on high heat until the meat's done, this plate took 7 minutes.

Yes! Another potential candidate for my chicken wings party ^_^

"Char Siu" Chicken Wings

First working week of the year.
Ugh.
To "celebrate", let's do something stupid and easy, but tasty, of course.

Who said char siu sauce is only for grilled juicy pork?
I'm doing grilled chicken wings with char siu sauce. If this is served in parties, you'd find me parked right next to it, devouring pieces after pieces with my bare hands.

You'll need:
- As much chicken wings as you can handle
- Enough char siu sauce to slather the wings with (I used Lee Kum Kee Char Siu Sauce, it's from a jar)
- A bit of oyster sauce for an extra savory kick

Poke your wings all around with fork so that the marinate (char siu sauce and oyster sauce) can seep into them. Marinate for a few hours or overnight in the fridge. Preheat oven to 250C, grease a tray, line chicken wings and grill until you see beautifully charred, deep red gorgeous wings.

Enjoy~!

Grilled Shrimp Paste Chicken Wings

What do new moms do?
Waltzing around with her super adorable, smiley, cooing baby?
Dressing her cute baby up in cute outfits?
Shopping for more cute baby outfits?
Having high-tea or dim sum with other moms with cute, smiley baby in tow?
Cooking delicious, elaborate, complex and elegantly presented dishes while baby is gazing adoringly, quietly from his/her crib?

I wish.

Most of my days as a new mom involve these fun activities:
Bottle feed baby.
Try to make baby finish his bottle of milk.
Burp baby.
Clean baby.
Groom baby.
Try to stimulate baby to ensure that he develops well, i.e. playing (thanks for making "playing" sound so-not-fun).

Try to stop baby from crying.

Check diaper.
Try to figure out why baby wouldn't stop crying.
Pump breast milk for baby's next meal.
Try to stop baby from crying.

Check diaper.

Try to figure our why baby wouldn't stop crying.

Clean baby.

Change diaper.

Try to play with baby.

Try to stop baby from crying.

Bottle feed baby.

Try to figure out why baby wouldn't stop crying...

...and so on ^_^'

So...elaborate, complex dishes?
Thanks, but no thanks.

Here's one of my latest super duper easy dish.

Recipe

- Chicken wings (as many as you want)
- Shrimp paste (I use Lee Kum Kee)
- Sugar, white pepper, olive oil

Marinate chicken wings in shrimp paste, sugar, white pepper and a bit of oil (I poked chicken wings with a fork to let the marinate penetrate the wings) in a refrigerator for at least half an hour, the longer the better (ideally overnight). Preheat oven to 200C, grill chicken wings until golden brown.

Lip smacking and super easy.

Ideal for new moms, who generally need to stop in the middle of meals trying to figure out why the baby wouldn't stop crying.

But when my baby smiles, it just makes my day like nothing else does.

Ohhh....how sweet and sentimental....

I blame my hormones.