A savory, garlicky, sweet and sticky sauce that coats the wings; goes perfectly with a soft-boiled egg on rice – This dish looks complicated, but comes together in about 15 minutes. Using parboiled rice, or ‘instant’ microwaveable rice from an Asian Grocer, you can even get it to the table in less than 10 minutes! This recipe uses Japanese Short Grain rice, but you can also use Thai Fragrant Rice or Basmati.
The egg timing in this recipe is for a soft-boiled, or ramen style egg where the centre yolk is runny. However, don’t sweat it if your yolk gets cooked through. It will still be tasty!
Garlic Honey Soy Wings with Egg on Rice
- 2 Roasted Chicken Wings Drumlets separated from wings
- 1/2-3/4 Cup Japanese short-grain rice Uncooked, Washed
- 2 Cloves garlic Chopped
- 1 Small to Medium Bok choi Washed and sliced
- 1 Sprig Spring onion Washed and finely sliced
- 1 Egg
- 1 Tbsp Light Soy Sauce
- 1/2 Tbsp Honey
- 1 Tbsp Water
- 1 Tsp Sesame oil
- 1 Tbsp cooking oil Neutral cooking oil
- 2-3 Tsp Seasame Seeds Toasted
Cook rice according to package directions.
While rice is cooking, place a pot of water to boil. Ensure that amount of water is sufficient to completely submerge egg.
Once water has been brought to a boil, blanch bok choi till leaves turn bright green. Approximately 1 – 1 ½ minutes.
Remove bok choi from water, reserving the water in the pot. Bring water in pot back to a rolling boil.
Once water is boiling again, carefully place egg in the water, reduce to a bare simmer and start the timer. Simmer the egg for exactly 6 minutes.
In a separate small pan, over medium heat slowly sauté the garlic in sesame oil and cooking oil till fragrant. Approximately 30 seconds.
Add in wings, and toss to reheat. About 2-3 minutes.
Once wings are heated up, add in soy sauce, honey and water. Toss in pan to combine.
Continue tossing and allow sauce to bubble, reduce and wings are well coated. About 1 – 2 minutes.
Remove from heat.
The egg timer should be beeping any time now. Once it goes off remove egg from water, submerge in cold water, crack and peel gently.
In a serving bowl, transfer rice, followed by wings, bok choi and egg. Garnish with spring onions and sesame seeds to serve. Enjoy!
- Japanese short grain rice usually requires 30 mins of soaking after washing. Factor this into your total cooking time!
- To save the 45 mins of rice cooking time try using Microwave Rice, which is precooked and in sealed packets. Japanese rice is available in Daiso, or at Asian Grocers. (The rice will only take 2-3 Minutes to be ready!)
- Egg cooking time is based on an egg taken from the fridge. If your yolk ends up too cooked, reduce cooking time by 30 seconds. Don’t toss the ‘overcooked’ egg though! Just reduce the timing the next time you cook it.
- For easier recipe management, you can cook the rice first, bok choi and the egg, then finally the chicken; It will still come together in less than 20 minutes (less rice pre-soaking time).
- This recipe can go even quicker if you are able to multitask cooking the sauce and chicken, while the egg is cooking. I prefer to use a timer to alert me once the egg is done.
Next up, I will be sharing a recipe for a classic Chicken Noodle Soup! (Who doesn’t LOVE chicken noodle soup?)
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