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Jamie Kwong's Soya Sauce Chicken Wings

By Kylie Kwong, Sky Taste
Serve with rice as a meal for 2

1/2 cup dark soya sauce
1/2 cup light soya sauce
2 garlic cloves, finely diced
2 tbsp white sugar
1kg chicken wings
3 tbsp white sugar, extra
1/2 cup water

1. Combine the soya sauces, garlic and sugar in a bowl, transfer to a wok and bring to the boil. Add chicken wings and return to the boil. Reduce heat to a gentle simmer, stir to coat chicken with the sauce, and continue to cook until it becomes a rich caramel colour.

2. Turn off the heat under the wok and go and watch your favourite sports channel on television, or perhaps your favourite cooking show. Maybe take a shower if you’re in the mood! After all, you should never rush things; take as much time as you need to prepare the meal.

3. When you're good and ready, place the wok over a high heat, add the extra sugar and the water, and stir to caramelise further. Cover with a lid, reduce heat and simmer gently for about 15 minutes or until chicken is cooked.

4. Serve the chicken wings on a large mound of freshly cooked jasmine rice.

Mum's Fried Rice

By Kylie Kwong, Sky Taste
Serve as a meal for 4

4 free-range eggs
1/3 cup vegetable oil
1 small white onion, finely diced
1 tbsp finely diced ginger
2 rindless bacon rashers, finely diced
2 tsp white sugar
2 tbsp shao hsing wine or dry sherry
4 cups steamed rice
2/3 cup finely sliced spring onions (scallions)
2 tbsp light soy sauce
1/4 tsp sesame oil

1. Break eggs into a bowl and beat lightly, do not overeat - to retain a ribbon like texture.. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.

2. Heat remaining oil in hot wok and stir-fry onion, ginger and bacon for 1 minute. Add sugar and stir-fry for 30 seconds. Pour in wine or sherry and stir-fry for 1 minute.

3. Add rice to wok with spring onions, soy sauce, sesame oil and reserved omelette and stir-fry for 2 minutes or until well combined and rice is heated through. Use a spatula to break up the omelette into smaller pieces while cooking. Transfer rice to a bowl and serve.