It’s a take-out classic and this is my go… The rice (I still can’t cook it properly) is boil in the bag but who cares? It’s been made to make your life easier.
- 1 Chicken Wing
- 1 Boil in the bag rice
- 20ml Soy Sauce
- ½ Ginger Powder
- ½ Garlic Powder
- 1 tbsp Flava It Chinese seasoning
- 1 Egg
- 2 Rashers Streaky Bacon
- 3 Spring Onions
There is some prep with this one. Bring some water to the boil in a saucepan and cook the rice to the instructions, mine said 15 minutes. Once done, leave to go cold.
Heat the oven and then cut the wing in half (the little drumstick bit and the other bit). Then stick it in a bag with the Flava It marinade powder, shake and leave to one side.
Take the chicken out of the bag and roast at 200c for 10-15 minutes. While the chicken does its thing, heat a little oil in a wok and scramble the egg, once scrambled, remove and leave to one side. Slice the bacon into lardons and thinly slice the onions, fry in the wok and then add the rice, stir fry for 2 minutes on high and add the rice.
In a bowl mix together the soy, honey, garlic and ginger. Add this to the rice and cook for another 2-3 minutes. Return the egg to the pan and cook for another minute or so. Then transfer to a bowl and top with the wings.
NB The rice part of this will make enough for lunch the next day and we all know that cold Chinese take-out food is the best Chinese food.