Asian Inspired Stir-Fry and Glazed Chicken Wings!

I always get asked what is my favourite dish too cook(one of the questions most if not all chefs hate to answer) , and I always tell the people that there are so many dishes I truly enjoy preparing. But lately I find that I really lean towards making this dish. It has all the aspects of a truly great dish. The freshness from the ginger and coriander , to the depth of flavour of the fish sauce and soya sauce. It also has great texture form the al dente vegetable to the soft egg noodles.  There is a carbohydrate,  vegetable,  sauce, protein and garnish present in the dish wish are all components I was taught to have on a dish. 


I have not plated this dish in a "Fine Dining" style yet, but when I make it again I will plate one plate and upload pictures. But for now i will just give you my recipe ( not all ingredients are exact quantities as I add or take out as I go along). 

This should easily feed 6 people
Prep-time: 20 minutes
Cooking time: 30 minutes 

Ingredients:

• 3/4 Packet egg noodles
• 1/2 Red or Green cabbage (or 1/4 of each) juliennes 
• Green/Red/Yellow pepper ( 1/2 of each, great for presentation) juliennes 
• 2 Celery stalks juliennes 
• 2 Large Carrots juliennes 
• 1 Lemon
• 6 Spring onions 
• 4-4cm Block of fresh ginger brunoise
• 2 Garlic Cloves brunoise
• 1 Lemon Grass
• Large hand full of fresh coriander (chiffonade 1/2)
• 1 medium green chilli brunoise
• 1 medium red chilli brunoise
• 30ml fish sauce
• 60ml soya sauce
• 30ml honey
• 30ml teriyaki sauce
• 15ml oyster sauce
• 20ml fresh lemon juice
• 30ml peanut oil
• 10ml sesame seed oil 
• 60ml fresh orange juice 
• 24 Chicken wings 

Method:

1. Place the 24 chicken wings into a sealable container.
2. Now add in the orange juice, oyster sauce, fish sauce, soya sauce, teriyaki sauce and honey, mix well.
3. Chop the chillies, ginger, garlic and 1/2 of the fresh coriander into fine brunoise and add half of everything except coriander into the bowl with the chicken wings and sauce.
4. Use a meat mullet and bruise the whole lemon grass or you can also chop it very fine and add it to the wings. 
5. For maximum marination seal the container and allow for the wings to soak over night in the fridge or simply marinade for 1 hour. (If you have a vacuum machine, place all the ingredients into a vacuum pack and vacuum, it will draw the marinade into the meat) 
6. Preheat the oven to 180C
7. Place wings on a drip tray in the oven and roast for about 30 minutes or until golden ( rotate tray in oven 180 degrees at least once.) 
8. Now you take all of your veg and cut into juliennes and make sure you have everything ready too cook. (going to cook on very high heat so don't have time to cut some more once you start.) 
9. Place large pot onto stove and bring to rolling boil and add 2 table spoons of salt and then the egg noodles.
10. Place Wok (or large non stick pan) onto the stove on highest heat, once it starts to smoke add the peanut out and continue to heat till oil starts to smoke.
11. Once el dente, drain and place back into pot and add the sesame seed oil and mix well.
12. Now add the rest of the chillies, garlic and ginger into the woke and stir rapidly to prevent burning having the veg close at hand, 
13. Once spices start to colour  add all your veg and continuously move like your sautéing veg. Do this for 8-12 minutes 
14. Then add the marinade to the veg and cook for 2 minutes 
    
15. Remove from heat and now add in the noodles and mix well and then add the 20ml of lemon juice to it and mix once again.
16. Place chicken wings around the edge of the wok and in the centre, cut lemon into 1/8th and place on the out side edge of the wok and then cut spring onions into segments and garnish along with remaining coriander. 
17. Place in the centre of the dining table and allow everyone to help them selfs.

Enjoy, and play around with the veg you have available to you, try and stick with seasonal vegetables as you know its fresh and not as likely to have been imported. 

For more pictures on how i presented this dish click on the button below 

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Stir-fry photos