For those of us not out earning Olympic medals, here’s a chicken and salad recipe.
By Donna Zitter Bordelon
Let the games begin. Snow kidding, they’ve already begun in PyeongChang, South Korea, with the youngest American snowboarder ever bringing home a gold medal.
The Olympics mascot, Soohorang, is a white tiger that, according to the Olympic website, “not only has a challenging spirit and passion, but is also a trustworthy friend who protects the athletes, spectators and all the participants of the Olympic Games.” He is pretty cute. All medal winners have been presented with their own little Soohorang in place of the usual flower bouquet.
For those of us not getting medals or white tigers, here’s a chicken recipe.
HOT CHICKEN WINGS — KOREAN STYLE
3 lbs. chicken wings
3 cloves garlic, minced
1 Tbsp. ginger root, grated
1 tsp. sesame oil
2 Tbsp. rice vinegar
2 scallions, chopped
3 Tbsp. soy sauce
2 Tbsp. ketchup
2 Tbsp. sriracha
3 Tbsp. brown sugar
¼ cup plus 2 Tbsp. honey, divided
1 Tbsp. sesame seeds
In a jar with a tight-fitting lid, put the garlic, ginger, oil, vinegar, scallions, soy sauce, ketchup, sriracha, brown sugar, 2 Tbsp. honey and sesame seeds. Shake well to combine. Put the chicken wings into a bowl. Pour sauce over wings. Toss well to coat the wings.
Cover and refrigerate/marinate for at least 3 hours.
Preheat oven to 350 degrees.
Line a large baking sheet with foil and spray lightly with oil.
Arrange wings in a single layer on the sheet.
Pour marinade over the wings, reserving about 1/3 cup.
Bake for about 50 minutes or until done, turning wings over once halfway through baking time.
Remove wings from oven.
Mix the reserved marinade with ¼ cup of honey, and spoon/brush over wings.
Broil for about 2 minutes (watch carefully) until wings are bubbly and slightly charred.
Pour off remaining sauce left in pan to use as a dipping sauce.
KIMCHI STYLE SALAD
Dressing:
Mix together the following ingredients to stir into cabbage.
1 tsp. red pepper flakes
2 cloves garlic, minced
1 tsp. ginger root, minced
1 Tbsp. oyster sauce
1 tsp. soy sauce
1½ Tbsp. rice vinegar
1½ Tbsp. sugar
2 Tbsp. oil
Salad:
1½ lb. napa cabbage
¼ cup sea salt
1 cup cold water
1 carrot, julienned
3 radishes, julienned
3 scallions, chopped
½ small onion, small diced
Rinse the leaves of the cabbage well, and cut off the stem.
Cut the leaves vertically into 4 sections.
Cut up the remaining vegetables and set aside.
Put the cut cabbage into a large bowl. Add the salt and water, and mix well using your hands.
Cover and refrigerate for 1 hour, turning the cabbage over half way through to distribute the salt.
Drain water and rinse cabbage well in a colander under running water, making sure to remove any salt.
Dry leaves. Put in a large bowl and add the other cut vegetables.
Pour on dressing and mix.
Eat well, live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)
RECIPE WINNER
Congratulations to Lisa Taormino, who submitted her mom’s recipe, and was chosen in a random drawing. Lisa is the January winner of a $100 ShopRite gift card.
BAKED GERMAN PANCAKE
Black Cast Iron Skillet
5 eggs
3 Tbsp. sugar
Heaping 1/2 cup flour
1/4 cup orange juice
1/3 cup milk
2 tsp. vanilla extract
2 Tbsp. butter, melted
Put skillet in oven on 425 degrees and heat up.
Crack eggs into bowl and add sugar. Whisk lightly.
Add flour through a flour sifter in 4 additions, beating slightly after each.
Add OJ, vanilla and milk, and whisk again after each addition.
(Batter should be the consistency of heavy cream, so you may have to add more milk.)
Put 2 Tbsp. of butter into the pan to melt, and then pour batter into hot skillet.
Return skillet to oven to bake for 18 minutes.
Sprinkle with lemon juice and powdered sugar at the table.
The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes. You could be February’s lucky winner. Send your recipe to:
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