Day two takes us back to the game of chicken. This time however, we are going to change the rules, or at least the tastes and textures. Instead of the the more continental cuisine prepared yesterday, today we go East. With some some minimal effort we transform the bird into a porcine infused picture of pork-fection. The only take away here is a tummy full of delicious goodness!

 

Egg Flower Soup

• 1 egg
• 1 qt. light chicken stock
• 1 ½ tsp. cornstarch
• 1 tsp. + 1 Tbs water
• ½   tsp. salt
• 1 tsp. sherry
• ½ tsp. sesame oil
• 2 tsp. soy sauce
• ¼  tsp. Chinese 5 spice
• 1/8 tsp. crushed saffron (optional)
• Staples: cornstarch, spices, salt, soy sauce, sherry

Mix the egg with 1 tsp. of water and set aside. Mix the cornstarch with the remaining cold water in another bowl and set aside. Place stock in a medium or large saucepan and bring to a boil. Reduce to a simmer and add the remaining ingredients except cornstarch and egg. Add the cornstarch. Once the mixture thickens turn to low. Swirl the mixture, as the mixture swirls add the egg so it forms strands

Asian Stuffed Chicken Wings

• 2 chicken wings
• 4 ounces Asian style minced pork (see recipe below)
• 2 Tbs. flour
• 1 tsp. Chinese 5 spice
• 1 tsp. salt
• ½ tsp. ground black pepper
• Staples: Salt, pepper, spices

Preheat the  oven to 325 degrees F. Debone the chicken wings. Using a boning knife or other sharp knife cut around the first wing joint. Pull the skin and meat downward. It will stop at the next joint. Force the joint backward dislocating the top bone and remove. Pull the meat and skin downward. Repeat the severing process at the next joint and then pull downward. Again force the joint against itself dislocating the last two bones. Pull the wing tip back through. Stuff each wing with 2 ounces of the pork. Place on a baking pan and cook for about 25-35 minutes, remove and allow to cool. Heat oil in a wok or sauté pan until smoking.  Combine the salt, pepper and 5-spice with the flour. Dredge the wings in the seasoned flour and cook until crispy on all sides. Serve atop Pork Stir-Fried Rice. 2 servings.

 

 

 

 

Asian Style Minced Pork

• 8 ounces ground pork
• ¼ cup chopped onion
• 1 clove garlic, finely minced
• 2 Tbs. soy sauce
• ½ tsp. ground ginger
• 1 Tbs. rice wine vinegar
• 1 dash Sriracha or other hot sauce
• Staples: soy sauce, vinegar, hot sauce

Combine all ingredients.

 

Pork Stir Fried Rice

• Oil for wok (or pan)
• 4 ounces Asian Style  Minced Pork
• 2 carrots, sliced thin
• 2 cups brown rice, cooked
• 1 egg, beaten
• 2 Tbs cilantro

Sauce:

• 1 tsp. ground ginger
• 1 Tbs rice wine vinegar
• 2 Tbs soy sauce
• Juice ½ lime
• 1 tsp. Chinese 5 Spice
• 1 garlic clove, minced
• 1 tsp. corn starch
• 1 Tbs. water

Heat a little oil over medium high heat until smoking. Add the carrots, cook for 1-2 minutes and remove. Add the pork and cook until browned, about 3 minutes. Move the pork to the edges of the wok and add the rice. Stir for several minutes. Create a little well in the center and add the egg, stirring constantly for about a minute. Add back the carrots. Create another well and add the sauce, stir constantly to combine with all the other ingredients and it should thicken in about a minute. Add the cilantro, stir another 30 seconds, remove and serve. Four servings.

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