- 12 chicken wings1 heaped tablespoon five spice powder75ml Yeo’s Pure Sesame Oil, plus a little extra75ml Lee Kum Kee Premium soy sauceGarnish1 red, 1 green, 1 yellow capsicum, diced fairly small (see picture)3 carrots, sliced julienne-style, matchstick length2 tablespoons Yeo’s Pure Sesame Oilwhite rice
- Sprinkle a few drops of sesame oil over the base of a large baking dish. Arrange the chicken wings in a single layer. It’s fine if they overlap a little, but don’t leave any of the base uncovered, as the marinade will burn.)Sprinkle the five spice powder evenly over the chicken wings. Pour over the sesame oil, and then the soy sauce. Try to coat the upper surface of each wing completely. It doesn’t matter if the five spice powder is thin (or thick!) in some places. You can add a little extra sesame oil before baking.Marinate the wings in the refrigerator for at least one hour.Heat oven to 175 degrees Celsius.Place the dish in the oven on a middle rack. Bake for 50-60 minutes, until the wings smell and look delicious. (Smaller wings will cook faster.) About 5 minutes before you are ready to serve, heat the 2 tbsp. of sesame oil in a large heavy frypan. Sauté all the vegetables for two minutes (the capsicums will become glossy).Make a bed of rice in each bowl, arrange the vegetables around the edges, then place 3 chicken wings in the centre. Drizzle juices from the baking dish over.
Brands and product used
- Lee Kum Kee - Premium Soy Sauce
- Yeo's - Pure Sesame Oil