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Frozen baked sweet potatoes

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Frozen baked sweet potatoes

1 hour 30 minutes

Dakdoritang

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Dakdoritang

1 hour

Golden tofu curry

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Golden tofu curry

40 minutes

Slow-cooked tamarind shortrib

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Slow-cooked tamarind shortrib

4 hours

Sticky pork stir-fry

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Sticky pork stir-fry

25 minutes

Classic miso soup

Asian recipes

Classic miso soup

5 minutes

Thai-inspired pork belly

Asian recipes

Thai-inspired pork belly

2 hours

Seared tofu with sushi rice

Asian recipes

Seared tofu with sushi rice

25 minutes

Yuxiang brinjal with shiitake mushroom

Asian recipes

Yuxiang brinjal with shiitake mushroom

10 minutes

Stir-fried pork mince

Asian recipes

Stir-fried pork mince

15 minutes

Hunan-style crispy sweet chilli mushroom and noodle salad

Asian recipes

Hunan-style crispy sweet chilli mushroom and noodle salad

15 minutes

Sticky Asian chicken wings

Asian recipes

Sticky Asian chicken wings

40 minutes

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Sticky Asian chicken wings

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 40 minutes

Ingredients

3 T canola oil
5 cloves garlic, thinly sliced
1 x 5 cm piece ginger, peeled and shaved
1–2 green chillies, chopped
½ cup soya sauce
2 sticks Woolworths chicken stock concentrate
1 cup water
2 oranges, halved
2 x 600 g packs Woolworths free-range chicken wings
fresh mint, for serving

Method

1. Fry the garlic in the canola oil until crispy in a large pan. Remove from the pan and drain on kitchen paper. Do the same with the ginger.

2. Return half the garlic and ginger to the pan and add the chilli. Add the remaining ingredients and simmer for 20 minutes.

3. Turn out the chicken wings onto a baking tray with all of the liquid and bake for a further 20 minutes at 200°C until sticky and caramelised. Serve with fresh mint and the reserved crispy garlic and ginger.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira