Grilled Soy Honey Chicken wings

My all time fav quick meal fix!
The only requirement is prepare at least 3hrs early to marinate for max flavor.

Ingredients

1. 10-12 chicken wings
2. 4 tbsp of soy sauce
3. 4 tbsp of honey
4. 2 tbsp of sake
5. 1 clove of crushed minced garlic
6. salt
7. black pepper.
8. 1 tsp fine chilli powder (or more if u like spicier)

Cooking steps

1. Rinsed chicken wings. Pat dry and poke chicken wing (esp the drumlette) randomly with fork to allow seasoning to get to the flesh. Place into prep tray or bowl

2. Season with pinch of salt (est 1.5tsp) and black pepper .

3. Add soy sauce, galic & sake Mix well.

4. Add honey. Mix well.

5. Pour chicken wings and mixed honey sauce into zip lock bag and mix well to all chicken wings for max marination.

6. keep in fridge (lay flat so that chicken wings are not stacked on top of each other) to marinate for at least 2-3 hours (for max flavor)

7. Prepare oven and set at about 200degree grill.

8. Arrange chicken wings flat on a tray together with the sauce. Sprinkle some of the chilli powder on the wings. with the (inner) side facing up.

9. Place in oven grill for 10mins. In between, check and use a brush to coat chicken wings with the marinate sauce once.

10. After about 10mins, flip the chicken wings over and again brush the wings with the sauce.
Grill for another 10mins or till chicken begin to brown (not burnt!)

Dinner is served:)

Braised/ Simmered Jap style Pork Belly

Ingredients

• 600 grams pork belly - skinless
• 45 grams ginger - fresh (~1 1/2-inch length) sliced into coins
• 12 grams garlic (~2 large cloves)
• 6 grams niboshi (~ 10 dried baby sardines)
• 1/3 cup sake
• 1 1/2 cups water
• 1 tablespoon sugar – granulated/ or rock sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 tablespoon of dark soy
• 1 tablespoon of mirin

Cooking Steps

1. Cut the pork into cube size.
2. Put the pork belly, fat side down, in a non stick/ clay pot that's just large enough to hold the pork in a single layer. Put the pot over medium high heat and let the pork fry undisturbed until it's golden brown on the fat side.
3. Flip each piece over and brown the other side, then transfer to a plate. wipe off excess oil.
4. Add the ginger, garlic, and dried sardines and and fry until browned and fragrant.
5.  Add the sake and boil until you no longer smell alcohol.

6. Add the water, sugar, soy sauce, salt, mirin and return the pork to the pot. Bring to a simmer and then turn down the heat and cover with a tight fitting lid.
7. Simmer until the pork belly is tender and fall-apart (about 2 hours depending on your pot conduction).
8. Strain the braising liquid and if you are going to serve the kakuni right away, skim off the extra fat. It's best if you let this sit in the fridge overnight though as this gives the meat a chance to absorb more flavor, and it will make removing the excess fat a lot easier.
9. To serve, gently reheat the pork belly. Slice and serve with some of the braising liquid, hot mustard and steamed greens.

Fried Shrimp Paste Chicken