Best Jade Red Wings Recipes

JADE RED WINGS

Steps:

• For the sauce: Heat a wok over medium high heat. Add ketchup, chile oil, garlic, vegetable oil and sesame oil. Heat to boiling. Add sugar. Continue boiling and stirring until sugar is incorporated. Add green onions, then stir and remove from heat. Set aside in a container.
• For the jade red wings: Beat egg whites in a bowl to frothy stage only. Add garlic salt and black pepper. Marinate wings in egg whites for 5 minutes.
• Dredge in cornstarch, shaking off excess.
• Heat oil to 350 degrees F in a deep-fryer.
• Deep-fry wings until golden brown and crispy, about 7 minutes. Drain.
• Heat wok. Add sauce and heat until bubbling throughout. Add wings. Toss.

RED CHICKEN CHILAQUILLES

Steps:

• Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
• Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.
• Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top.
• Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
• Add the remaining ingredients, except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in refrigerator 2 to 3 days or in the freezer for weeks
• In a large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.