Asian Glazed Chicken Wings

10 lb’s wing parts, thawed

1 ¼ cup dry sherry

1 ½ cup soy sauce

¾ cup sugar

sesame seeds and chopped cilantro for garnish (optional)

Pre-heat oven to 375 degrees. Place chicken wings in a single layer baking dish or pan. Combine all remaining ingredients (except for garnishes) until the sugar is dissolved. Pour sauce over wings in the pan and bake for 1 hour or until desired doneness, turning every 15 min. Remove from oven and plate sprinkling toasted sesame seeds and chopped cilantro on top.

*note may be served with peanut sauce.

Lordes Chicken

12 chicken thighs (bone in skin on)

¼ cup fresh lime juice

4 cloved garlic

1 ¼ cup cider vinegar

½ cup soy sauce

½ tsp salt and pepper

Put the chicken thighs in a sealable bag, pour lime juice over the top. Mix remaining ingredients together. Pour over the chicken and let marinate over night. Remove the chicken from the marinate and place in a baking dish, discard marinate. Bake chicken at 350 for about 40 min. until done (fluids running clear). Serve as is or freeze for future use. When ready to serve, thaw cooked chicken, bring it to temp on the grill basting with your favorite Asian or Korean BBQ sauce.

Be CEleng Base Manis (Pork in Sweet Sory Sauce)

1 pork Shoulder

1 can chicken or beef stock

1 onion sliced

1 tablespoon minced garlic

¾ cup minced ginger

Pre-heat oven to 350 degrees, in a roasting pan set shoulder, pour in stock and and onion and garlic around. Cover with foil and braise for 3 hours, checking to see if it is pulling apart, if not continue to cook for another 30min to 1 hour.

Remove form oven and let set for 30 min. pull apart in the roasting pan.

Sauce:

2 T veg oil

1 cup shallots or red onion, thinly sliced

¾ cup minced garlic

½ gallon chicken stock

3 cups Kecap Manis (oriental market)

1 ½ cup Soy sauce

3 ½ T ground pepper

2 large mild chili peppers sliced

3 4” cinnamon sticks

4 pieces star anise

Hea the oil in a large stock pot, add shallots and garlic, sauté for 2 min. over medium heat. Add ginger and continue to sauté for 2 minutes. Pour in ½ stock & remaining ingredients, simmer for 20 min. Gradually add the remaining stock to thin out the sauce and pour over pulled pork.  Return to the oven          (uncovered) for 1 hour before serving.