Wednesday, October 11, 2017

Pumpkin Sausage Fried Rice & Black Pepper Mid Wings

Baked Black Pepper Mid Wings
  • 600gm chicken mid wings
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp Woh Hup Black Pepper Sauce
  • 1 tsp salt
  • 3 cloves garlic, minced
  • 3 shallots, minced

  1. Combine seasoning, garlic and shallots together.
  2. Place mid wings into a ziplog bag. Pour in marinade mixture. Seal the bag and squash the bag so that the mid wings is evenly coated with the marinade.  Chill in fridge and allow to marinate overnight.
  3. Prior to baking, bring out the mid wings to room temperature. Line a baking sheet and place the mid wings, single layer onto the baking sheets. 
  4. Bake in preheated oven at 200 deg cel for 30 mins, turning once, until golden brown. 

Pumpkin & Sausage Fried Rice
  • 4 cups cooked rice
  • 3 cloves garlic, minced
  • 1/2 cup sliced Chinese sausages
  • 3 eggs, lightly beaten
  • 1/3 cup diced shiitake mushroom
  • 1 cup diced pumpkin
  • 1/4 cup green peas
  • 1/4 cup red capsicum
  • 1 tbsp wolfberries, softened
  • 1 heap tbsp Woh Hup Vegetarian Mushroom Sauce
  • 1 tbsp wine
  • 1/2 tsp pepper
  • 1 tsp sesame oil

  1. Heat 1 tbsp oil in wok. Fry sausage until crisp and brown. Dish up.
  2. With remaining oil in wok, add in beaten eggs and fry into omelette. Dish up and set aside.
  3. Add in another 1 tbsp oil into wok. Saute mushroom till fragrant. Add in garlic and fry briefly.  Add in diced pumpkin and mix well for 1 min. Cover wok and cook the pumpkin for 1 min until tender.
  4. Add in rice and toss well to mix. Add in vegetarian mushroom sauce, light soy sauce, wine, pepper and sesame oil. Mix well over medium high heat.
  5. Add in remaining ingredients green peas, red capsicum, sausages, omelette and wolfberries, toss well to combine. 
  6. Dish up and serve immediately. 

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