Name: Chicken wings with broccoli rice
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoons salt-reduced soy sauce; 3 cloves garlic, crushed; 2 tablespoons finely chopped fresh lemongrass; 1 teaspoon caster sugar; 1 tablespoon peanut oil; 2 kg chicken wings, tips removed; 20 cm piece fresh ginger, cut into thin matchsticks; 500 grams broccoli, chopped finely; ¹⁄³ cup loosely packed fresh coriander sprigs; Ginger dipping sauce; 20 grams piece fresh ginger, cut into thin matchsticks; 1 small clove garlic, crushed; 1½ cups (375ml) salt-reduced chicken stock; 1 tablespoon salt-reduced soy sauce; Green onion broth; 2 cups (500ml) salt-reduced chicken stock (see tip); 2 green onions, sliced thinly on the diagonal

This low carb chicken wing dish served with broccoli rice, ginger dipping sauce and green onion broth is tasty and affordable.

Looking for more chicken wings recipes?

Ingredients

2 tablespoons salt-reduced soy sauce

3 cloves garlic, crushed

2 tablespoons finely chopped fresh lemongrass

1 teaspoon caster sugar

1 tablespoon peanut oil

2 kg chicken wings, tips removed

20 cm piece fresh ginger, cut into thin matchsticks

500 grams broccoli, chopped finely

¹⁄³ cup loosely packed fresh coriander sprigs

Ginger dipping sauce

20 grams piece fresh ginger, cut into thin matchsticks

1 small clove garlic, crushed

1½ cups (375ml) salt-reduced chicken stock

1 tablespoon salt-reduced soy sauce

Green onion broth

2 cups (500ml) salt-reduced chicken stock (see tip)

2 green onions, sliced thinly on the diagonal

Method

1.Preheat oven to 200°C/400°F. Oil two large shallow oven trays; line with baking paper.

2.Combine soy sauce, garlic, lemon grass, sugar and oil in a medium bowl, add chicken; toss to coat chicken in mixture. Divide chicken, in a single layer, between oven trays; top with ginger. Roast for 40 minutes, basting with cooking juices twice during cooking, or until chicken is browned and cooked through.

3.Meanwhile, make ginger dipping sauce, then green onion broth.

4.Process broccoli, in batches, until finely chopped and resembles rice grains. Blanch in a medium saucepan of boiling water for 20 seconds; drain. Spread on paper towel to dry; season to taste.

5.Pour warm broth into serving cups. Serve broccoli rice topped with chicken, coriander and dipping sauce.

Ginger dipping sauce

6.Combine ingredients in a medium bowl.

Green onion broth

7.Heat stock in a small saucepan until warm; stir in green onions.

You can make your own stock for the green onion broth using the wing tips, ginger and onion offcuts.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Ginger dipping sauce

Green onion broth

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