Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: I Love Bimby! on April 20, 2009, 02:44:00 pm
-
Name of Recipe: Honey Soy Stir Fry Chicken Winglets
Number of People: 4-6
Ingredients:
MARINADE
1 clove garlic
2 cm piece of ginger
60ml japanese soy sauce
2 tbs honey (less if desired)
2 tsp sesame seeds
1 tsp sesame oil.
40g olive oil
1.2 kgs chicken winglets or mini drum sticks
Vegies of choice cut up for steaming
Preparation:
To make marinade:
Place garlic and ginger in *: and chop on speed 7 for 10 seconds (or until you can hear that its all chopped up). Add the rest of the marinade ingredients and mix on speed 5 for 10 seconds.
Add chicken (half at one time) and stir in *: on :-: for 1 minute at speed ^^.
Remove chicken (while retaining the rest of the marinade in the bowl) and repeat with remaining chicken.
Place all coated chicken and remaining marinade into a bowl, cover and refridgerate overnight.
Place oil in TM bowl and heat to 100C, speed 2 for 1 minute.
Place vegies into Varoma and set aside.
Place chicken pieces into TM bowl and cook :-:, ^^ on Varmona Temp for 25-30 minutes. Place Varoma on top.
Serving suggestions:
Serve mixed with steamed vegies
Or
Serve over rice with vegies on the side
This is a variation on Stir Fry Chicken recipe from the Gluten Free Wheat Free Cookbook.
Marinade recipe was converted from Womans Weekly Family Favourites Cookbook.
Tips/Hints:
I was doubtful how there would be enough moisture to steam the vegies and thought the chicken would be pulled off the bone, but the team at HO have certainly done their homework on this one. It works really well.
Great for an after work meal if you prepare the night before or in the morning. And Miss 3 loved it!! (always a bonus!) ;) ;D I've actually frozen some in the marinade to make it even quicker next time.
members' comments
bron - These were fantastic! When I took the wings out, I added some water to TMX for 2 mins speed 2 Temp Varoma and poured it over the wings, they were gorgeous, my eldest DD absolutely loved them, she licked her fingers all the way to the swimming pool.
Have quickly put 4 away for DH to try this evening. Quick and easy, and very tasty! 10/10 Congratulations!
JD - I marinated these overnight then cooked them first thing in the morning. Was surprised they didn't get stuck in the blades. Wasn't sure whether to tip the marinade in as well but I did and at the end of the cooking (30 mins) it was a nice, thick sauce which I poured over the winglets. Didn't need to add the water like Bron did. Took some around to Mum as they were but for lunch later, I put mine in the weber with some wedges to heat up which turned them all nice and brown and caramelised. Either way I can see why the kids would love them.
Bron - I didn't add the marinade but it made its own juice by just adding them drained. I would just like to comment that I made it with chicken drumsticks (as they were on special) and added all the marinade to the THX and I have to say it wasn't as good. Definitely has to be chicken wings, marinated overnight and without adding the marinade to the cooking in THX, its not needed as all the juices make a wonderful sauce all on their own. That's my opinion anyway!
ralo - Thank you for this recipe. I modified it to make it failsafe and it was beautiful.
The modified ingredients are:
MARINADE
2 cloves garlic
60ml japanese soy sauce
2 tbs golden syrup
2 tsp sesame seeds
1 tsp canola oil.
1.2 kgs chicken wings
I've done a write-up on my blog - unfortunately no pics this time though: http://failsafethermomix.blogspot.com/2009/05/failsafe-golden-soy-chicken-wings.html
CarolineW - DH made this today. It was delicious. We used skinless, boneless thighs (as that's what we had) and they disintegrated during the stir frying. Nevertheless, it really didn't matter. It just looked like a normal stir fry then. I made this once before using thighs with bones and skins but too much fat from the skin went into the marinade and diluted it right down so that it was not particularly great. Hence the lack of skin this time. So - 3rd time should see us right . No skin but with bone!
Zan - Made these - super yummy!! I didn't have time to marinade them for long as it was a last minute idea but I cooked them in the marinade and they were still delicious, so looking forward to trying them again done properly.
Chelsea - These are just brilliant. I only had time to marinade them for 3 hours but they were still so tasty. I think this recipe would have to be in our top ten forum favourites. One of the wings got stuck under the blades but aside from that they were all perfectly cooked and intact after the 30 minutes. Seriously yummy!!!
Meagan - used chicken nibbles and took the skin off before cooking. Some little bits of meat fell off but generally the pieces stayed whole. It was a pain in the rear to get the skin off prior to marinating but I imagine the skin would probably come off easier after cooking.
CP - ...after marinating the chicken I drained off all marinade and cooked as per the recipe. There is juice in there as a result of the cooking process and to make a nice thick sauce about 5 mins towards the end of cooking time I paused it and added a really heaped tablespoon of cornflour pre-mixed with a bit of water into the TM with the pieces and then topped up the liquid with some of the drained marinade as to how much sauce I wanted. Made a yummy thick sauce to pour over the chicken and steamed veges. 5/5
Marg65 - have had my TM for only a week, this recipe was one of the first recipes I made with it, and what a hit!!! Will become a family fav I'm sure!! Thx
pippa - after previous problem, Hooray - it worked. Made two batches last night, steamed beans and corn on top - an absolute winner!!!! Thanks for the help.
Chelsea - We love this recipe too. I make an orange, honey and ginger version (http://www.forumthermomix.com/index.php?topic=13597.0) also.
Thermaddicted - Thank you I Love Bimby! .. # 46 on my list.. I popped mine in the oven for a few minutes as I was cooking bread and it really darkened the marinade - they are great!!!
-
I forgot to mention that Mum dropped by as we were dishing up - she said it smelt divine and ended up picking up some mini drumsticks in the supermarket on her way home, then rang for the recipe LOL. :D
-
Thanks - it is amazing how often I seem to completely miss recipes when browsing thru books - probably have too many.
Great to have this conversion and hope Ayla sees it.
-
Sounds yummo! I'm going to try this one when I get some chicken wings.
-
Cant get Japanese Soya sauce here, do you think it would matter, what is the difference, any suggestions, like using more or less sauce? ??? ???
-
Hi Bron,
I'm not sure about the differences. I used an organic soy sauce by Kikkoman brand which is made in Japan.
The back label describes it "It's refied by months of aging resulting in a subtle taste which does not overpower the natural floavour of the food".
-
Will have a look in a specialised supermarket next week to see if I can get it. If not my brother is coming to Europe in June, and we are hoping to meet up in Berlin, and he can bring it over from Canberra!!! A well travelled Soy sauce!
-
Hi bron - just use a light soy - or if there are no choices, don't over do it. Most Japanese soys are lighter than Chinese or Malaysan
-
Hi Amanda,
can you get Tamari? I'm guessing that that would do the job, as it's a Japanese soy sauce.
-
Will try in El Corte Ingles supermarket when I am next there! Fingers crossed! ;)
-
I really do love you I Love Bimby! These were fantastic! When I took the wings out, I added some water to THX for 2 mins speed 2 Temp Varoma and poured it over the wings, they were gorgeous, my eldest DD absolutely loved them, she licked her fingers all the way to the swimming pool. ;D ;D ;D
Have quickly put 4 away for DH to try this evening. Quick and easy, and very tasty! Hope you don't mind me attaching photos!
10/10 Congratulations!
-
;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
That's fantastic Bron! Glad to hear they were such a hit! And isn't even better when the kids love them!
I've actually frozen some in the marinade to make it even quicker next time.
Thanks for the photos!! ;D 10 stars for you too!
-
You 2 girls are legends :-* :-* :-*
-
I've actually frozen some in the marinade to make it even quicker next time.
Thanks for the photos!! ;D 10 stars for you too!
Thats a really good idea, of course! I always buy them and stick them in the freezer, so if I do this and then freeze them, take them out in the morning, much quicker for me, you are a star!
-
I marinated these overnight then cooked them first thing this morning. Was surprised they didn't get stuck in the blades like you, I Love Bimby. Wasn't sure whether to tip the marinade in as well but I did and at the end of the cooking (30 mins) it was a nice, thick sauce which I poured over the winglets. Didn't need to add the water like Bron did. Took some around to Mum as they were but for lunch later, I put mine in the weber with some wedges to heat up which turned them all nice and brown and caramelised. Either way I can see why the kids would love them. My grand-daughter calls these cuts 'chicken bones'!
-
I didn't add the marinade, but it made its own juice by just adding them drained.
-
I love Bimby! I really do you love you. :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-* :-*
This recipe is just the best ever! However I would just like to comment that I made it with chicken drumsticks (as they were on special) and added all the marinade to the THX and I have to say it wasn't as good. Definitely has to be chicken wings, marinated overnight and without adding the marinade to the cooking in THX, its not needed as all the juices make a wonderful sauce all on their own. That's my opinion anyway! ;) ;) ;)
Am going to make these again over the weekend, the kids absolutely love them, we even try and have a competition, not allowed to lick your fingers as you eat them!!! I am the first out! ;D
-
Thanks Bron, I had wondered about Drumsticks. I brought some last week to try - but they ended up in the freezer until next time. Thanks for testing it for me!
-
Thank you for this recipe. I modified it to make it failsafe and it was beautiful.
The modified ingredients are:
MARINADE
2 cloves garlic
60ml japanese soy sauce
2 tbs golden syrup
2 tsp sesame seeds
1 tsp canola oil.
1.2 kgs chicken wings
I've done a write-up on my blog - unfortunately no pics this time though: http://failsafethermomix.blogspot.com/2009/05/failsafe-golden-soy-chicken-wings.html (http://failsafethermomix.blogspot.com/2009/05/failsafe-golden-soy-chicken-wings.html)
When I had tossed the chicken in the marinade I put them straight in the freezer - just defrosted them in the microwave before cooking per instructions.
-
Thank you. I just had a look at your blog - it's great. When I was feeding Grace I had to cut out all dairy, broccoli, peas, spinach as they upset her too much. One small taste of pizza had enough cheese on it to upset her and keep her up all night. It was enough bring me to tears often - especially when you are so used to eating what ever you like! So I can relate to what you are going through on a smaller scale. How I wish I had a Thermomix at the time! So glad that you have been given the oppertunity to have one and know how much easier it can make life!
All the very best with the challenges ahead. :)
-
Thanks I love bimby for the encouragement. And for the recipe :)
-
I was going to make this tonight to freeze - made the marinade, put half the wings in and realised that the wings - which I only purchased yesterday - were off! not happy!
-
Bugger! >:( >:( >:( :'( :-X At least you noticed - trying to find a good positive out of it.... ;)sorry not helping much!
When I first saw your original post refering to your blog I thought you had 'stolen' my recipe - LOL!! Sorry I'm still getting used to this blogging thing :D ;D
-
Well - I did steal it really - I only changed one ingredient... but I have given credit - it is a fabulous recipe and I"m very grateful - I hope you don't mind me using it - I have tried not to take the credit.
I'm using the blog as my recipe book - just have the laptop on the bench when I'm cooking - very handy really.
And yes - thank goodness I realised the chicken was off before I proceeded - imagine discovering on a night when I thought all I had to do was pop pre-prepared chicken in TM! that would have been a real shocker.
-
Glad that it's a recipe that you can have - I know you would be feeling fairly restricted.
-
i use my blog as my recipe book too ;) i try to remember to post recipes in it after asking lol
-
It's a fantastic idea! Especially when you want to share with friends and family, and those that are interested in a similar style of cooking whether it be THX, Failsafe, Gluten Free etc... fantastic!
Previously I wasn't "allowed" to have internet access by XH, so am still playing catch up on everything. Although still not sure about the twitter thing...
-
yeah i'm bypassing twitter. just discovering delicious though!
-
delicious?
-
What is twitter? Please explain!
Made these again today, this dish is the girls favourite, once a week now! Girls are 11 and 14 (going on 18 and 21!)
-
delicious is a bookmarking site, so your bookmarks are available to you everywhere you go (so you can access the forum lol)
twitter is a networking site but i have to admit i just don't get it - i have a friend on facebook who twitters in her facebook status and it drives me crazy, i had to block her so i can't see her. so i haven't gone near twitter.
-
Here is a link explaining Twitter. http://www.youtube.com/watch?v=ddO9idmax0o (http://www.youtube.com/watch?v=ddO9idmax0o)
I have it, but never use it... I can't see the hype of this application
;D :o ::)
-
Thanks MM! ;) ;D
-
Not a twit yet ;) ;)
-
DH made this today. It was delicious. We used skinless, boneless thighs (as that's what we had) and they disintegrated during the stir frying. Nevertheless, it really didn't matter. It just looked like a normal stir fry then.
I made this once before using thighs with bones and skins, but too much fat from the skin went into the marinade, and diluted it right down so that it was not particularly great. Hence the lack of skin this time. So - 3rd time should see us right ;D No skin, but with bone!
And who knows, maybe we'll even organise ourselves to marinade them in advance, rather than make the marinade and then cook them immediately!
Thanks for posting the recipe. I know that this review wasn't really necessary, as it is firmly established on the forum as yum. But I thought it would bump it for the newbies at the same time as saying thanks ;D
-
Still some good hints and tips amongst all that though Caroline anyway ;) so worth your effort I think. :)
-
Agree with faffa_70 - always good to get extar tips - somebody would be sitting back saying "I wonder if...... no better not do that just in case" - Thanks Caroline
-
And thanks for the bump! I'm swamped with "unread" recipes that pop up and only look through "older" posts if I'm on the search for something. These look great!
-
Oh Cathy! Amaaazing they are...my kids favourire! ;)
-
Made these today - super yummy!!
I didn't have time to marinade them for long as it was a last minute idea but I cooked them in the marinade and they were still delicious, so looking forward to trying them again done properly.
Pic here:
http://thermomixmeals.blogspot.com/2010/08/monday-16th-august-honey-soy-chicken.html
-
Great work Zan. You really are making me feel inadequate right now !! :-* :-* :-* :-* :-* :-*
-
LOL Well I've been craving these ever since! (OK I know it's been less than a week!!) I will def be making a big batch next week. So morish!!
-
These are just brillant. I only had time to marinade them for 3 hours, but they were still so tasty. I think this recipe would have to be in our top ten forum favourites. One of the wings got stuck under the blades but aside from that they were all perfectly cooked and intact after the 30 minutes. Seriously yummy!!! ;D
-
Ok so I just bought some chicken nibbles. They have the skin on, should I take the skin off or do you do that after they are cooked? We never eat chicken skin, and I am not a huge wing fan but thought I would step out of my comfort zone and give it a go ;D since they get rave reviews and a new customer raved about them at her delivery demo the other night ;)
-
Meagan I leave mine on. But if you don't eat the skin take it off before hand or the skin will soak up the flavour and then you'll remove it.
These are still one of my all time fav's and do small amounts for lunch sometimes as well.
-
Thanks for that question Meagan (& your answer Zan) as I also am a fat remover. If I left it on for more flavour, I would certainly remove it before eating them but DH would think all his Christmases had come at once finding some chicken skin on his plate and I would find it hard to stop him eating it - so much easier to serve it up without and then not having to nag him into removing it himself.
-
For ease I usually just remove the skin before I eat it. I can't stand eating the chicken skin but I had wondered if the meat would fall off without the skin on ???
-
Some little bits of meat fell off but generally the pieces stayed whole. It was a pain in the rear to get the skin off prior to marinating but I imagine the skin would probably come off easier after cooking.
-
can't remember if this has been mentioned before, but haven't got time to read back 4 pages...after marinating the chicken I drained off all marinade and cooked as per the recipe. There is juice in there as a result of the cooking process and to make a nice thick sauce about 5 mins towards the end of cooking time I paused it and added a really heaped tablespoon of cornflour pre-mixed with a bit of water into the TM with the pieces, and then topped up the liquid with some of the drained marinade as to how much sauce I wanted. Made a yummy thick sauce to pour over the chicken and steamed veges. 5/5
-
Good thinking CP! Usually I either drain the marinade for a crispier finish or just pour it all in and pour the sauce over at the end. ;D
-
Hmmmm maybe I am not enough of a TMX convert yet, but I was wondering why you would bother making the marinade in the thermomix at all. I did and it seemed like a lot of work and washing up when I could have mixed it all with a spoon in a small bowl and just tiped it over the wings to marinate. When I put the wings into the TM bowl and set it for 1 minute, they just went round and round without mixing in the marinade. Will cook them tomorrow and I am sure they will be delicious, but I will skip the TM making the marinade next time I think.
-
I just used a bowl and spoon for those parts last time I made them. :)
-
And my next question - why do you put the Varoma on top? What does that do to the chicken?
-
And my final question - I cooked to the recipe and I now have 1.2kg raw chicken wings cooking on my stove top, vegetables steaming in the microwave and a black bottomed TMX!!! What have I done wrong?????
-
And my next question - why do you put the Varoma on top? What does that do to the chicken?
I can answer this one pippa - the vegies go in the varoma and cook whilst the chicken is cooking below.
-
thanks judydawn, but at the end of the 30 minutes, I had raw chicken AND raw vegetables...........
-
Mmm, help someone.
-
I know Zan makes these often, maybe she can help?Or Chelsea?
-
Sorry I am really baffled. The temp must have been on for the bottom to blacken. Hmmm. Zan?? ;D ;D
-
Sorry I am really baffled. The temp must have been on for the bottom to blacken. Hmmm. Zan?? ;D ;D
Is the temperature supposed to be somewhere else? Only the bottom was hot and there was certainly no steam of any sort to cook vegetables. ???
-
pippa, to help us get to the bottom of your problem can you perhaps let us know exactly how you went about cooking this recipe,step by step and the type of chicken used etc. I cooked mine with the marinade but others have done it without, both ways work. Have you read all the postings on this thread to see what others have done. Chicken drumsticks don't work, it has to be the tiny drumettes made from the chicken wing.
-
the only thing I can think of is that a wing got stuck/skewered under the blades perhaps and stopped them from turning around, hence only the bottom got burnt and the chicken remained raw.
-
pippa, to help us get to the bottom of your problem can you perhaps let us know exactly how you went about cooking this recipe,step by step and the type of chicken used etc. I cooked mine with the marinade but others have done it without, both ways work. Have you read all the postings on this thread to see what others have done. Chicken drumsticks don't work, it has to be the tiny drumettes made from the chicken wing.
Thanks Judydawn - I did read the whole thread before starting and I also thought it would be a good idea to start from the beginning of what I did. But now I am wondering if my chicken was too big. I used chicken wings, but the whole "boomerang" wing - was this where I went wrong?
When I made the marinade, the TMX did not coat the wings at all, so I just poured it all into a container and marinated them that way overnight.
There really isn't much more to the recipe is there?
I missed this step by accident- Place oil in TM bowl and heat to 100C, speed 2 for 1 minute.
I put it on varoma temp, :-:, ^^, for 30 minutes with the chicken in the bowl. I did not include the marinade. I placed the varoma on top. There isn't anything more to it is there?
Thanks for trying to help
-
the fact that it was burnt on the bottom appears that you did put the Varoma on at some stage, but perhaps for the part where the chicken was cooking it was either caught under a blade and prevented them from turning or you may have thought you put the Varoma on and didn't actually. Most times there is always a plausible explanation, but don't give up on this lovely recipe and give it another go as its definitely worth it.
-
Well pippa, perhaps we are getting somewhere. The whole chicken wing would have got caught up around the blades at some stage. Next time you try this recipe, definitely start off with chicken drumettes - you can either make them yourself or buy them ready prepared at Leonards or somewhere. It is the part of the wing furtherest from the tip that is used to make drumettes and although it is a fiddly and time consuming job to do, I have made them myself then used the other 2 pieces for chicken stock/soup. I will detail the process below. Whenever I am cooking a new recipe I check through the lid with a torch periodically to see what is happening in there and although I have only done this recipe once, I know I checked on it many times because I couldn't get my head around bones and blades being compatable. You will be able to re-adjust the contents if something has been caught by checking on things. I think if you start off with the correct cut & follow the recipe to a T, everything else will just follow on perfectly.
To make chicken drumettes - wash and dry wings. Cut off wing tips at joint. You are then left with just the meaty end piece. Holding small end of bone, trim around bone with a sharp knife to cut meat free from bone. Then cut, scrape and push meat down to large end. Using fingers, pull skin and meat down over end of bone - they will resemble baby drumsticks.
1.5kg chicken wings makes approx. 24 chicken drumettes.
-
I'm so sorry you've had this problem Pippa. I've never come across this. At a demo once I accidentally cooked it at speed 4, and the blades kindly removed all the meat from the bone for us... :D :D :D :-))
It sounds like the others have already suggested, as if either the varomoa wasn't on top, thus no steam was being created in the bowl and/or for some reason some of the wings have become stuck under the blades causing the issue.
i wish I was able to pin point it for you a little more.
-
So Judydawn and I love Bimby - I have to use the tiny drumsticks from the wings is that what it is, not the whole chicken wing - yes?
-
Yes pippa, that's right.
-
;D ;D ;D ;D
Hi, have had my TM for only a week, this recipe was one of the first recipes i made with it, and what a hit!!! Will become a family fav I'm sure!! Thx
-
Welcome to the forum Marg. This is a fab recipe! ;D
-
Hooray - it worked. Made two batches last night, steamed beans and corn on top - an absolute winner!!!! Thanks for the help
-
Great news Pippa! ;D
-
Missed this thread - lol, yes I do cook these a lot.
Pippa glad you got it sorted.
re the wings getting stuck - even with the drumettes I've had to give one a quick shift with the spatula before when I've heard the tmx catching and struggling.
Other thing I guess to check is that you have steam after 5-10mins (you can see and hear it) if not check you are on varoma temp (I've madea mistake with that before and had to add cooking time/recook veg etc) and nothing is stuck etc.
-
We love this recipe too. I make an orange, honey and ginger version also.
-
Ohhh Chelsea, thanks for that, we'll give that a go as a change.
btw hope the first day at work went well!
-
Just wondering where the stir fry chicken recipe (that this is adapted from) is in the GFWF Cooking book...I have it and can't find any recipe for sitr fry chicken? Is it the April 2011 book version? That's what I have. Thanks!
-
Krismakes, it is on page 38 of my gluten free cookbook (March 2008 print)
-
Thanks judydawn but I have Deluxe Frittata on my page 38! I've flicked back and forth and can't find anything like a stir fry in the gluten free wheat free cookbook..maybe they took it out for some reason.....?
-
I think there were some modifications of that book. From memory another chicken recipe (brandy chicken??) also disappeared in later editions. ???
-
I'll send you the recipe if you want it krismakes.
-
I'll send you the recipe if you want it krismakes.
Judy would you mind sending it to me too please?
-
I'll put it on here girls then those who have the book but not this recipe, can see it too.
1.2 kg chicken winglets, marinated
vegetables of choice cut roughly
2 cloves garlic
1 cm piece fresh ginger
40g olive oil
Marinate chicken winglets in your favourite marinade overnight or for a minimum of 2 hours.
Place vegies into varoma dish and set aside.
Place garlic & ginger into bowl and chop for 6 sec/speed 7 then add oil and cook for 2 mins/100o/speed 1.
Place winglets in the bowl and place varoma in position. Cook for 25 mins/varoma temp/reverse/soft speed.
Serve mixed with steamed vegies.
Anyone know why this recipe was removed from the original book?
-
Thanks JD, maybe it was removed because it is not a true stir fry, more a steamed veg and meat dish?
-
Thanks judydawn for typing it up, now to find some winglets.....I really am too lazy to try to make them myself lol.
-
Thank you I Love Bimby! .. # 46 on my list.. I popped mine in the oven for a few minutes as I was cooking bread and it really darkened the marinade :) they are great!!!