Barbecue Chicken Wings

Barbecue Chicken Wings

Lately, both my wife and I have been busy with the kids' activities. Especially with their extracurricular activities after their normal school hours. Therefore, we have been preparing meals earlier than usual to accommodate their evening meetings and training sessions. So, what we would normally do on such days is to prepare everything a head of time. Like marinate the chicken wings the night before so that we would be able to reduce the cooking time significantly and get them ready for their evening activities.

Lotus Root Soup

The chicken wings were marinated with Korean barbecue sauce and left in the fridge overnight. Then, when its time to cook, just arrange the chicken wings in a baking pan and make sure there is a gap between the chicken wings or else they will stick on one another and the skin will peel off. To avoid loosing the skin on the bottom, apply a thin coat of cooking oil on the baking pan before arranging the chicken wings on it. I would leave the baking pan with the chicken wings in the oven for about twenty five minutes on three hundred fifty degrees Celsius.

Stir fried Yam Leaves with Garlic

Another time saving dish is the lotus root soup. I would throw in a few pieces of pork ribs or the back bones with sliced lotus roots, a handful of ground nuts and some thinly sliced dried squid into the slow cooker with about two litres of water in the morning before I leave for work. Sometimes, I would replace the pork ribs with chicken bones. I would leave the slow cooker at medium heat and allow it to slowly cook for about five hours. Then, before serving, add a pinch of salt for taste.

With the two dishes kind of done, I only have to prepare and cook one dish. And the fastest would be stir fried vegetable.