Tupperware Oriental Rice and Chinese Chicken Wings

25 April, 2013

Oriental Rice
1 cup long grain rice
400ml chicken stock
1 tspn oil
1/4 cup chopped shallots (Green ends)

Place chicken stock into the 2.25L container.
Bring to the boil (or very hot) by mircowaving on high for 3-5 minutes.
Remove container from the microwave and pour in the rice and oil and stir.
Cover and leave to stand for 2 minutes before placing in the stack.
(have chopped shallots where you will unstack. These are to be added during standing time, by stirring them through the rice).

Chinese Chicken Wings
700g marinated chicken wings (honey soy)
1 dessertspoon worcestershire sauce
2 tbs soy sauce
1 tbs sesame seeds
1/4 cup chopped shallots (green ends)

Place marinated wings in 1.5L container
In the quickshake, mix together worcestershire sauce and soy sauce.
Pour over chicken wings
Sprinke over sesame seeds over chicken.
(Have chopped shallots where you will unstack and sprinkle over the top of chicken wings, to garnish, during standing time)

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