Ingredients with Measurements:
- 1 lb pigeonwings
- 2 stalks lemongrass, chopped
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/4 cup water
- Salt and pepper to taste
- Chopped cilantro and sliced chili for garnish
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Rinse the pigeonwings and pat dry with paper towels. Season with salt and pepper.
2. In a bowl, mix together lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, and vegetable oil.
3. Rub the mixture all over the pigeonwings and let marinate for at least 30 minutes or overnight in the fridge.
4. Preheat the oven to 375°F.
5. Place the pigeonwings in a baking dish and pour the water over them.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil and bake for another 15-20 minutes until the pigeonwings are golden brown and crispy.
8. Garnish with chopped cilantro and sliced chili.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes or overnight
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 11g
Carbohydrates: 7g
Protein: 20g
Sodium: 740mg
Sugar: 4g
Substitutions for ingredients:
- Chicken wings can be used instead of pigeonwings.
- Brown sugar can be used instead of white sugar.
- Canola oil can be used instead of vegetable oil.
Variations:
- Add chopped chili to the marinade for extra heat.
- Use lime juice instead of water for a tangier flavor.
- Grill the pigeonwings instead of baking them for a smokier flavor.
Tips and Tricks:
- Make sure to pat the pigeonwings dry before seasoning them to ensure they get crispy.
- Marinate the pigeonwings overnight for maximum flavor.
- If the pigeonwings are not crispy enough, broil them for a few minutes at the end of cooking.
Storage Instructions:
- Store leftover pigeonwings in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- Preheat the oven to 375°F.
- Place the pigeonwings on a baking sheet and bake for 10-15 minutes until heated through.
Presentation Ideas:
- Serve the pigeonwings on a platter with sliced cucumber and carrot sticks.
Garnishes:
- Chopped cilantro and sliced chili.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Grilled eggplant
Troubleshooting Advice:
- If the pigeonwings are not crispy enough, broil them for a few minutes at the end of cooking.
Food Safety Advice:
- Make sure to cook the pigeonwings to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Pigeonwings are a popular ingredient in Vietnamese cuisine, often used in soups and stews.
Flavor Profiles:
- The lemongrass and garlic give the pigeonwings a fragrant and savory flavor.
Serving Suggestions:
- Serve the pigeonwings as an appetizer or main dish.
Related Categories
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Region: Vietnamese