Banana Wholemeal Waffles with Dried Apricot and Cranberry Sauce - Chef Recipe by Kim Brennan
From The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen (Clearview,...
1.5 kg of chicken wings, chopped into three pieces (you could easily use drumettes only)
2 cups honey
3/4 cup soy sauce
3/4 cup sweet chilli sauce
1 clove garlic, minced
2 cm ginger, grated
Bunch of coriander leaves chopped
2 spring onions sliced
Rice to serve and green vegetables (a bunch of broccolini and some choy sum or bok choy works well).
In a medium frypan, fry the chicken wings in batches until golden.
Transfer to the slow cooker.
Mix the honey, soy sauce, sweet chilli sauce, garlic and ginger together in a jug. Pour over the chicken.
Cook on low for 5 hours, or high for 2.5 hours.
Cook some rice and steam some green Asian vegetables such as bok choy or choy sum.
Put the rice down first on a big platter. Next goes the vegetables and top with the wings, adding a lot of the sauce as it will soak through the wings.
Credits: Kylie from Kidgredients