Grilled portobello
Spinach with egg
Sweet lollipop winglet - highlight of the day (read: take the most time to prepare)I like this!! :)
Preparing the lollipop: (Mid Wing version)
- Make a cutting of the diameter on the thinner end of the midwing
- Split the soft bone that is joining the 2 bones.
- The purpose is to use the bigger of the 2 bones as the handle and we are pulling out the smaller bone, so with this in mind, try to get the soft bones more attached on the bigger bone :)
- There is in particulat 2 whitish tendon attached, once that one is cut, the scraping process is easier.
- Push out all the meat to the fatter end of the mid wing and twist the smaller bones out. Cut any attched soft bones etc and it will be pulled out.
- Invert the meat such that now, the skin is on the inside and the meat on the outside, and it will look round like a lollipop already :)
Method:
- Season the lollipops with soy sauce, oyster sauce, sweet soy sauce and sugar. (Honey optional)
- Put this into a pan (without oil) and let it simmer. (I added a bit of water as my sauce was a bit dry)
- There will be lotsa water later coz the chicken start to produce water by themselves. Keep turning the chicken so it is always coated with the sauce to ensure uniform color (and to make sure its cooked :))
- Pour somemore sugar and sweet soy sauce and leave it to simmer
- The sauce will turn thick, remember to quickly turn the chicken so it's fully coated with the sauce
- On a new pan, deep fry these lollipop just for a while (Less than 2 minutes) as it is already cooked but just want it to have the grilled texture.
- Serve with limes on the side.
