Hello everyone, been bad about the blog I think but past few days have been weird hectic.
Anyhow here goes.
1 package party wings rinsed patted dry
Get one measuring cup here we go using this cup Use the one that holds 1.5 cups
1/4 cup Dark Shoyu... See More
1/4 cup Oyster Sauce
1/4 cup mirin
1/4 cup chinese cooking wine
1/4 rice wine vinegar
2 Tablespoons Brown Sugar
Salt and Pepper
2 Heaping Tablespoons of honey
Stir and pour over chicken wings and soak overnigh.
I use a turbo broiler so if you don't have that you need to bake 350 degrees for 30-45 minutes turning halfway point you can baste with the marinade.
While baking I reduce down the marinade and add a little more honey until sliightly thickened then I pour over when they are done in the bowl
Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat)
1 egg... See More
1 tablespoon water
1 ½ tablespoons fish sauce
1 1/2 Tablespoon Abalone Sauce
½ to ¾ teaspoon black pepper, and white pepper
2 tablespoons canola or other neutral oil
1/2 Diced Shallot and 1/4 Sweet Yellow Onion Diced
3 dried wood ear mushrooms, reconstituted, stemmed, and cut into 1/8-inch-wide strips (about ¼ cup)
3 Shitake Mushroom Fresh or reconstituted sliced thin.
¼ pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 10-inch lengths
1. In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well. Measure the mixture; you want about ¾ cup total. Add water if needed. (If you are using crabmeat prepared of course cost more, then I made 1 cup of lobster broth and cooled down)
2. In a wok or large skillet, heat the oil over medium heat. Add the shallot /onion and stir-fry for about 2 minutes, or until soft. Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soften. The noodles will look a bit dry.
3. Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump. In about 2 minutes, the noodles will become translucent and lightly golden.
4. Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper. Transfer to a serving plate and serve immediately
I added sliced green beans it needed color as I don't like celery really so put this in no 2.