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CHICKEN WINGS KIAMPONG

Ingredients:

4 tbsp cooking oil
2 cloves garlic, sliced
1 (250 g) pack MAGNOLIA CHICKEN STATION WINGS
1/2 cup sliced shiitake mushrooms
1 cup soy sauce
1 pc onion, chopped
2 cups long grain rice
2 cups water
1 (5g) bundle green onions, chopped
1 (50g) pack boiled peanuts skin on
2 pc MAGNOLIA BROWN EGGS, cooked scrambled

Procedure:

  1. In a wok, heat 2 tablespoons of oil over medium heat. Sauté garlic, chicken, and mushrooms. Add half cup of soy sauce and water. Simmer until chicken is tender. Drain chicken and mushrooms. Set sauce aside.
  2. Heat remaining oil in a hot pan. Sauté onion, add rice and remaining soy sauce. Transfer to rice cooker, add water and sauce. Cook rice for 20 minutes, then gently mix in chicken and mushrooms and continue heating until rice is evenly cooked.
  3. Transfer to a serving dish. Top with green onions, peanuts, and eggs.

Makes 6 servings.  

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