Garlic Honey Soy Wings with Egg on Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
55 mins
Slight sweet, sticky and garlicky wings in sauce on top of rice! Add in a perfectly cooked hard-boiled egg and some veg for a complete meal.
Servings: 1 Person
  • 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
  1. Cook rice according to package directions.
  2. While rice is cooking, place a pot of water to boil. Ensure that amount of water is sufficient to completely submerge egg.
  3. Once water has been brought to a boil, blanch bok choi till leaves turn bright green. Approximately 1 – 1 ½ minutes.
  4. Remove bok choi from water, reserving the water in the pot. Bring water in pot back to a rolling boil.
  5. 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.
  6. In a separate small pan, over medium heat slowly sauté the garlic in sesame oil and cooking oil till fragrant. Approximately 30 seconds.
  7. Add in wings, and toss to reheat. About 2-3 minutes.
  8. Once wings are heated up, add in soy sauce, honey and water. Toss in pan to combine.
  9. Continue tossing and allow sauce to bubble, reduce and wings are well coated. About 1 – 2 minutes.
  10. Remove from heat.
  11. 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.
  12. In a serving bowl, transfer rice, followed by wings, bok choi and egg. Garnish with spring onions and sesame seeds to serve. Enjoy!
Recipe Notes