This meal is a bit of a cheat as I used the Chicken wings from my freezer. Every time I buy a whole chicken to divide in to other meals, I put the two wings in a freezer bag and save them up until I have enough for a whole meal. These are really cheap anyway and I’ve even been given them for free from our local butchers.
We put sesame seeds on the chicken, but if you don’t have any it’s tasty without too. The rice dish compliments the chicken with an eastern flavour, and was more than enough for two of us, so some was saved for our lunches.
Toast or Porridge
Egg and mayonnaise roll
Chicken wings and rice
Gangnam-style chicken wings with rice
Recipe by Jamie Oliver
For the wings
10 or 500g chicken wings
2 teaspoons of Chinese 5 spice
1 thumb size piece of ginger
2 tablespoons of tomato ketchup
1 tablespoon of soy sauce
1 tablespoon of honey
1 tablespoon of sesame seeds (optional)
For the rice
1 fresh chilli finely sliced
1 spring onion finely sliced
Preheat the oven to 180°C or Gas Mark 4.
Cut the tips from the wings and stretch them out as much as possible and place in a snug fitting roasting tin. Scatter over the 5 spice and some salt and pepper. Cover with foil and cook for 50 minutes.
Meanwhile, cook the rice according to the packet instructions, then drain. Spread out on a tray and leave to cool.
Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze and return them to the oven for a final 20 minutes, or until golden, turning and brushing with more glaze every 5 – 10 minutes.
Evenly sprinkle over the sesame seeds after adding your last bit of glaze.
When the wings are nearly ready, peel and slice the garlic with the chilli then put them in large frying pan or wok on a medium heat with a lug of oil.
Cook until lightly golden, then add the rice and let it heat through.
Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray. Boil and simmer for 5 minutes, scrapping up all the sticky bits from the bottom of the tray, and mix this sauce into the rice.
Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble, then toss thought the rice.
Serve with the sticky chicken wings, straight away.