Happy Monday friends! I have been feeling inspired and I have been cooking up a storm in the kitchen the last 2 weeks. One of my New Year’s resolutions is to cook more. When I went to Victoria over the Christmas holidays, I stayed with my sister and her husband. He is a great cook and one night he made his Grandma’s famous chicken wing recipe. To be honest I don’t love cooking chicken as it kinda of grosses me out! I liked this dish so much I got the recipe from him and braved cooking raw chicken last week. The recipe is just for the chicken and mushrooms in this soy ginger sauce. I served it on top of some left over rice and potatoes but you could do it over quinoa or any grain you like. I hope you like it as much as I did. Please note that the chicken in all my recipes is organic, I just can’t support factory farming and the meat tastes so much better. 🙂
- 1 pound organic chicken wings
- 2 tbsp grape seed oil
- 1 nub freshly peeled and chopped ginger
- 1 bunch fresh spring onions (green)
- half a white onion, peeled and chopped
- ½ pint of cremini mushrooms, washed and chopped
- 2 tbsp soy sauce
- 2 tbsp thick dark soy sauce
- 1 tbs coconut sugar
- 2 tbs toasted sesame seeds (garnish)
- Precook the mushrooms in a fry pan and set aside.
- In a large pot over medium to high heat, add the grape seed oil and then toss in the chicken wings, cook for about 5 minutes, moving around occasionally.
- Toss in the ginger, things might start to get stuck to the pot right now, add a bit of water to help loosen them. (1-3 tbsp)
- Now add the white onion, mushrooms, both soy sauces and sugar.
- Let cook on medium heat for about 10 minutes, with the lid on, moving the chicken around so it gets cooked thoroughly.
- Once you know the chicken is cooked, turn off the heat and add the green spring onion.
- Serve over rice and top with sesame seeds.