Celebrating the Year of the Rabbit, Chinese Hot Pot, Sticky Wings and a Book Review

 Last night we celebrated Chinese Lantern Festival that concludes the Chinese New Year.  We had family dinner featuring a Hot Pot.

I have never done hot pot before but I thought it would be a fun way to celebrate this year and I am so glad that I did. We had a lot of fun and it was a new experience for all of us besides Jessica who was raised in China before coming to us.

There is really no recipe for Chinese Hot Pot and it is a wonderful, simple way to spend time with family around the table.  Jessica said that was the only glitch I had.....I set everything up on the Island.  In China the hot pot is on the table with everyone seated so that can visit and chat in between eating.  She said that it lasts hours in China, so you get hungry and start eating again.

Next time we will be around the table for sure.  A few other changes I will make is that I will bring the food out in courses.  Starting with the appetizers and vegetables, followed by the seafood, and then bring out the meats, tofu and starches before ending with desserts.

The idea behind hot pot is community.  You all gather together, cooking, eating and visiting.  The hot pot broths are made with packets that you mix into hot water.  You can cook anything you want in the hot pot but a good rule of thumb is to have two or three leafy greens, two or three other vegetables, and two or three types of mushrooms.  

Next you want to have several choices of protein.  I had pork, beef, shrimp and scallops.  I also put out chunks of firm tofu.

I bought packages of precooked noodles and chicken and vegetable dumplings from the Asian market that I  put out to be warmed in the hot pot and made some vegetable fried rice for people to have as side dishes.

The final component is dipping sauces.  I put out every Chinese condiment I had, set out some small bowls and let everyone make their own to their liking.

I also made up some Chinese Sticky Wings to serve.  While not a traditional component of a hot pot meal, wings are always a great hit and I had a package in the freezer.  They also gave me a segue into the latest book that I read called The Rooster Bar by John Grisham.

This novel revolves around four law student who find themselves getting ready to graduate from Foggy Bottom that is a subpar law school with a very low rate of graduates who can pass the Bar Exam and if they do, most are unable to find a job that pays well enough to pay off the enormous amount of student debt that has incurred.

One of the students is so distraught he goes off his medication for bipolar disorder and commits suicide.  The other 3 students hatch a plan to find justice for themselves and their friend.  I didn't like it as well as some of Grisham's work but it kept my interest and is worth reading if you are looking for a way to pass some time.

The students often met at the bar.  During one such meeting, they shared a platter of wings.  Today I am sharing the recipe for these Chinese Sticky Wings with you.

That's a wrap for this year's Chinese New Year Celebration.  I wish you all a prosperous, happy and healthy Year of the Rabbit.

appetizers, chicken, wings, snacks,

appetizers

Asian

Yield: 8 servings

Author: Wendy Klik

Chinese Sticky Wings

The secret to these wings are in the sauce in which they are first marinated and then basted with while baking.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 3 lbs. chicken wings
• 1/2 t. toasted sesame oil
• juice of half a large lemon
• 2 T. Chinese cooking wine
• 2 T. soy sauce
• 2 T. honey
• 1 1/2 T. hoisin sauce
• 1 1/2 T. oyster sauce
• 1/4 c. ketchup
• 1/2 T. chili garlic sauce (more to taste)
• 4 garlic cloves, minced
• 1 T. ginger paste
• 1/2 t. five spice powder

Instructions

1. Whisk together the sesame oil, lemon juice, wine, soy sauce, honey, hoisin, oyster sauce, ketchup, chili garlic sauce, garlic, ginger and 5 spice powder in a large bowl or sealable plastic bag.
2. Divide the chicken wings into thirds at the joints. Place the drumettes and wingettes into the marinade. Discard the tips or save them for making broth.
3. Toss the chicken to coat with the marinade and refrigerate for up to an hour.
4. Place the chicken wings onto baking sheets that have been lined with aluminum foil, reserving marinade.
5. Brush with some of the remaining marinade and bake in a preheated 350* oven for 1 hour, basting with the marinade every 15 minutes but baking for at least 15 minutes after the last baste.

Notes

Adapted from a recipe found at RecipeTin Eats

Nutrition Facts

Calories

250.44 kcal

Fat (grams)

15.14 g

Sat. Fat (grams)

4.18 g

Carbs (grams)

9.56 g

Fiber (grams)

0.28 g

Net carbs

9.27 g

Sugar (grams)

7.13 g

Protein (grams)

17.7 g

Sodium (milligrams)

580.76 mg

Cholesterol (grams)

70.82 mg

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