Braised Chicken Wings with lemon

Happy Monday, everybody! The weather is lovely here. I hope all of you have a nice week.

Rice is one of the leading food crops in the world. In Asia, there are millions of people eating rice every day. I feel shocked when I was reading some news about rice will endanger our health if it is cooked incorrectly. According to The Independent Article (8 February 2017), it reported that scientists warned the usual method of cooking rice can expose those who eat it to traces of the poison arsenic. Andy Meharg, Professor of Biological Sciences at Queens University Belfast, tested three ways of cooking rice to see whether it altered the levels of arsenic. He found that the safest method of cooking rice is to soak it overnight, then wash and rinse until the water is clear before cooking. This can reduced the level of industrial toxin by 80 per cent. Since I am a healthy eater, I will start to cook rice in this way tomorrow.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serve: 2

Ingredients:

350g whole chicken wings (chopped each into 3 pieces)
30g lemon (finely sliced)
20g slab sugar
15g ginger (finely sliced)
2 tsp olive oil
2 tsp soy sauce
2 tsp dark soy sauce
2 tsp oyster sauce
100ml water
½ tsp white wine
A pinch of pepper

Method:

1.	Marinate the chicken wings with wine and pepper for 10 minutes.

2.	Heat oil in a non-stick wok over medium heat. Add ginger and stir-fry for 1-2 minutes.

3.	Add the chicken wings and pan-fry the both sides of chicken wings for 1-2 minutes.

4	Reduce to low-medium heat, pour in water and add lemon, sugar, soy sauce, dark soy sauce and oyster sauce. Cover and simmer for 10-15 minutes until it cooked through. Stir the ingredients occasionally for every 4-5 minutes.

5.	Ready to serve with rice.

	*Tips from my mom:*

	*When my mum taught me how to cook chicken wings, she asked me to make two small cuts on them in order to get it well done more quickly and absorb more sauce.*