Tag Archives: Chicken

Chicken Wings with Goji Berries and Ginseng in Clay Pot- A dish supercharged with antioxidants and energy.

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When it comes to eating chicken wings, what is your style? Buffalo or honey BBQ? Would you tried the claypot style that is invigorated with goji berries and ginseng? I have been thinking about an unique chicken recipe so keep reading, you may be in for a big surprise.

Adding goji berries and ginseng kicks these chicken wings into a savory high-octane, nutrient-packed chow that may give you the wings you need to zoom through your hectic day.

“What are they?” More details are in kitchen notes below.

As the temperature dips, claypot is very popular on many Chinese menus. These Chinese chicken wings are easy and comforting. Since clay pot dishes are fast to prepare, mastering them may save you lots of time in the kitchen this fall and winter.

 

Recipe serves 4

  • 1 ½ Tablespoon (25 ml) canola oil
  • 5 garlic cloves, gently smashed and peeled
  • 1 lb (450 to 500 gm) chicken wings
  • 1 cup (240 ml) shao hsing wine or rice wine
  • 2 teaspoon (10 gm) salt
  • 1 Tablespoon (15 gm) cornstarch
  • 1 cup (250 ml) green onion, separate white and green parts, cut white parts into ½ inch sections, finely chop the green parts
  • Optional, A few pieces of dried tangerine peel (Chen Pi), pre-soaked for at least 1 hour
  • ¼ cup (60 gm) dried goji berries, pre-soaked for at least 1 hour
  • ¼ cup (60 gm) dried American ginseng root, sliced, pre-soaked for at least 1 hour
  • 6 dried shiitake mushrooms, pre-soaked with 2 cups of water for at least 1 hour, stems removed, save 1 cup of soaking liquid.
  • ¼ cup (60 ml) soy sauce
  • ¼ cup (60 ml) oyster sauce

Heat a wok to medium heat. Add canola oil, 3 garlic cloves, chicken wings, wine and salt to brown for 10 to 15 minutes. Toss or stir the wings vigorously every 5 minutes or so. As the wings caramelize and turn golden, toss wings with corn starch. Remove from wok and set aside. Discard garlic.

Heat a clay pot to medium heat, brush in ½ tablespoon canola oil. Saute white parts of green onion, 2 garlic cloves, goji berries, tangerine peel and ginseng for 30 seconds. Add chicken wings, soaking liquid from the shiitake mushrooms. Cover and stew for 30 to 40 minutes. Add salt to season. Sprinkle the green parts of the green onion and the dish is ready to serve. Pair this up with some Kimchi fried rice to make a satisfying meal.

Kitchen notes

  • To save time, you may pre-soak some of the ingredients and fry the chicken wings ahead of time.
  • Many herbalists believe that goji berries can improve blurred vision and promote longevity. Recently, they have been found to be rich in antioxidants. Some believe that they may be useful in diabetes, high blood pressure and poor circulation, but more studies are needed.
  • These berries are gaining popularity in the West. They are now available as raisin snacks, chocolate covered, extract in capsules, juice and powder. You will find them in an Asian grocery store, or Chinese medicine shop. Also, click here to see the type I used in this recipe from Amazon.
  • American ginseng is used for stress and as a general tonic and stimulant. Some evidence suggests that it can be used to fight colds and flu. For people with type 2 diabetes, it may lower blood sugar after a meal. American ginseng have different medicinal purposes from Siberian and Asian (Panax) ginseng. Therefore, don’t get these varieties confused.
  • These roots are available as whole root, sliced and capsules. They are also found in tea bags and energy drinks. You will find them in a Chinese herbal store. Also, you can click here to order from Amazon.

As this unique chicken recipe gets your attention on goji berries and ginseng, explore them! Check here for some grocery coupons and go shopping. I hope you have a lot of fun making this chicken wings dish.

Reference

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Protein Packed Chicken and Egg Lavash Roll

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Which came first, chicken or egg? That’s not really the question. The question is, why do they make a healthy lunch? The answer is that they are both sources of complete protein.

When we eat lunch, our goal is to get energy. On top of that, adding complete protein can sustain that energy. Why? It is because protein does not make our blood sugar and insulin level rise sharply. That rise will ultimately result in an energy “crash” as the levels drop. So, eating carbohydrates gives you initial energy. But mixing in protein can sustain it.

Like everything else, there are good and bad proteins. According to ChooseMyPlate.gov, the smart way to eat protein is to choose lower-fat protein.

The secret of this recipe lies within the tofu dressing. To find out how to make this dressing, visit Fools You Tofu Veggie Dip. This time, I added lower-fat proteins from chicken breast and egg white to show you how to make a high-octane, low-fat protein lunch wrap that allows you to keep up with work demand.

  • 1 pack whole wheat lavash bread (to be used as wraps)
  • 1 cucumber, thinly sliced 2 to 3 cups dry day-old bread, broken into large chunks 1 garlic
  • 6 oz silken tofu 2 tsp sriracha hot chili sauce
  • 3 Tablespoon lemon juice 2 teaspoon mustard or horseradish
  • 6 Tablespoon olive oil
  • 6 Hard-boiled egg, yolks removed, halved
  • 1 Whole breast from store-bought rotisserie chicken, skin-off, roughly separated
  • Salt to taste, added last depending on the saltiness of the store-bought chicken

Almost all the preparation was done in my Cuisinart Prep 9 food processor (show me what it is).

Pulse together day-old bread and garlic. Then add tofu, sriracha, lemon juice, mustard/ horseradish and blend until smooth. Drizzle olive oil into the mixture to thicken the sauce. Next, add chicken and egg white and pulse a few times, retaining the chunks.

On a flat surface, lay down one lavash wrap with the short side facing you. Using a spatula, spread the mixture over the wrap close to the side-edges, but stop at about 1/4 towards the top edge. Lay the cucumber slices onto the mixture. Next, starting from the bottom edge, roll the wrap up tightly like a jelly roll where the bottom edge will eventually become the center of the roll.

Wrap the rolls in plastic wrap and chill them in the refrigerator for about 15 minutes to set. Then unwrap the rolls, cut away the ends, cut the roll into 1-inch slices, and you are ready to eat. This roll is easy to pack for lunch. You can arrange the slices cut side up and placed in a lunchbox, or just eat the roll uncut like a traditional wrap sandwich. Shh! my added secret is to squeeze sriracha sauce onto the roll once every few bites. That truly adds some nice zing! I find that this roll pairs nicely with tomato soup too.

Once made, enjoy the wrap within a day before the lavash bread becomes too moist. There you have it! What a fun way to eat protein.

~Lunch on.

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Reference:

  • Nutrition basics: Protein (2011). Nutrition for everyone. Retrieved May 5, 2012 from CDC, Web site: http://www.cdc.gov/nutrition/everyone/basics/protein.html
  • New research shows high-quality protein in eggs contributes to power, strength and energy: Eggs provide affordable source of high-quality protein for sustained energy (2009). Nutrition Today. Retrieved May 5, 2012 from Eurekalert, Web site: http://www.eurekalert.org/pub_releases/2009-02/epr-nrs021309.php
  • Food groups: Protein foods, ChooseMyPlate.gov. Retrieved May 5, 2012 from USDA, Web site: http://www.choosemyplate.gov/food-groups/protein-foods.html
  • Rones, N. (March 1 2007). Your Guide to Never Feeling Tired Again. Retrieved May 5, 2012 from WebMD, Web site: http://www.webmd.com/balance/features/your-guide-to-never-feeling-tired-again

Further reads on incorporating protein in your diet

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