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1. Spicy Chicken Wings

2. Lemongrass Soup with Shrimp, Tomato, and Straw Mushrooms

3. Korean Beef Noodles

Book Description

When Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks. As the recipes draw on the traditional cuisines of Japan, China, Korea, Vietnam, Malaysia, Singapore, and India, Marnie begins the book with a chapter detailing how to find, make, and store necessary ingredients, as well as giving advice on invaluable kitchen equipment for Asian cooking. Here's your opportunity to master classic dishes such as Pad Thai, Chinese Pork Roasts, Spring Rolls, and Vietnamese Pho, and expand your imagination with Marnie's innovative recipes for Asian Pesto (replace pine nuts with peanuts and Italian basil with Thai basil, cilantro, and mint) and Spicy Chicken Wings (an American classic with a good dose of Asian spices).

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Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy

Authors: Marnie Henricksson

Date: July 2003

ISBN: 0060084669

Publisher: Morrow Cookbooks

Hardcover

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Chicken wings are the all-American appetizer, but here they are made distinctive with Asian spicing in this two-peppercorn, light batter mixture. While the recipe doesn't call for a dipping sauce, you could use the cilantro sauce on page 46 or the grilled vegetable dipping sauce on page 174. People shy away from making chicken wings at home because of the deep-frying, but they are delicious and fairly easy, especially if you have a fryer. However, a pot of oil on the stove works well and you can strain the oil and keep it in the refrigerator for quite some time. In my view, the only bad wing is an underdone wing, so test the first one to make sure it is cooked through and crispy on the outside. Buy small wings. Roaster wings are too big for even cooking and not appropriate for an appetizer. Serve these before Pad Thai.

Servings: 4

• 2 1/2 pounds chicken wings

• 2 teaspoons Szechuan peppercorns

• 1 teaspoon black peppercorns

• 1 dried red chile

• 1/2 teaspoon kosher salt

• 1/4 cup soy sauce

• 1/4 cup rice wine

• 1/4 cup flour

• 2 tablespoons cornstarch

• Canola oil for deep-frying Lemon wedges

1. Cut off the wing tips and then cut each wing into two pieces at the joint. Put them in a large bowl.




2. Toast the Szechuan peppercorns in a dry frying pan over medium-high heat until fragrant and just starting to smoke, 3 to 5 minutes. Grind them with the black peppercorns and red chile in a clean coffee grinder or mortar.




3. Combine the pepper mixture with the salt, soy sauce, rice wine, flour, and cornstarch in a small bowl. Stir until there are no lumps. Add this mixture to the wings and make sure each wing is well coated.




4. Heat 4 cups of oil over medium-high heat in a saucepan or preheat a deep-fryer and fry the wings (three to five at a time) until well browned and floating on the surface.




5. Arrange the wings on a serving platter and garnish with lemon wedges. Have a bottle of sriracha chili sauce on the side.

More From This Book:

1. Spicy Chicken Wings

2. Lemongrass Soup with Shrimp, Tomato, and Straw Mushrooms

3. Korean Beef Noodles

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