LogFAQs > #977022095

I posted this is in my weight lose topic. ( Join and come lose with us).

But honest to goodness, I am really proud of this one so I wanted to post to the everyone.

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Ingredients:
chicken wings
1/2 teaspoon white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon MSG (commonly referred to as "Accent" in the US)
1/2 teaspoon garlic powder or granulated garlic (not Garlic Salt)
2 tablespoons Shaoxing cooking wine
3 tablespoons soy sauce This one is always up in the air for me. Sometimes it can really mess with the over all taste when you are cooking, other times it is on point. And I dont know what the variable is. Any who I have two types. Kikkoman the old school favor or Pear River.
1 tablespoon cornstarch ( I 100 % forgot in the cook tonight and they still turned out fine. But I am going to keep it in here.)
Instructions:
Marinating the Wings:
Place the chicken wings in a suitable container that can be refrigerated.
Sprinkle the white pepper, freshly ground black pepper, MSG, garlic powder (or granulated garlic), and Shaoxing cooking wine over the wings.
Mix the ingredients thoroughly to ensure the wings are evenly coated.
Cover the container and refrigerate the marinating wings. For optimal flavor, marinate them overnight. However, 30 minutes will suffice if you're short on time.
Preparing the Air Fryer:
Preheat your air fryer to 400F (200C) for 5 minutes.
Coating the Wings:
Remove the marinated wings from the refrigerator.
Sprinkle a light coating of cornstarch over the wings. Be mindful not to overdo it, as we're not breading them. This step adds a crispy texture while keeping the recipe on the healthier side.
Air Frying the Wings:
Place the coated wings in the preheated air fryer basket, ensuring they are not overcrowded.
Cook at 400F (200C) for 20-25 minutes, turning the wings halfway through the cooking process to ensure even crispiness. The exact time may vary depending on your air fryer model and wing size, so monitor them closely.
Serving:
Once the wings are golden brown and cooked through, remove them from the air fryer.
Make sure they are at 160 degrees.

Now let's get that fried rice.
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5 oz of shrimp (equivalent to a little less than 2 servings)
1/2 teaspoon Accent seasoning
1/2 teaspoon pepper
A pinch of celery salt (exercise caution due to salt content)
1 tablespoon of stir-fry oil
Garlic, shallots, and carrots for aromatics
2 eggs or liquid egg whites
2 cups of your preferred rice (Jasmine rice works wonderfully)
Soy sauce to taste
Green onions for garnish
Instructions:

Preparing the Shrimp:

Begin by marinating the shrimp with Accent seasoning, pepper, and a pinch of celery salt to enhance the flavor. Remember not to overdo it on the salt due to the salt content in Accent and celery salt.
Cook the shrimp for approximately 4 minutes on each side, ensuring they are perfectly cooked. Once done, set the shrimp aside for later use.
Cooking the Aromatics:

In a pan, heat up the stir-fry oil and add your aromatics: carrots, shallots, and garlic. Start with the carrots as they require more time to cook, followed by shallots, and finish with garlic.
Be attentive to the garlic as it should not turn brown, as this may affect the final taste of the dish.
Once the aromatics are nicely toasted, set them aside. You can use the same bowl in which you placed the cooked shrimp.
Preparing the Eggs:

Utilize liquid egg whites from a carton or traditional egg whites for this step.
In the same stir-fry oil, cook the eggs, ensuring they are perfectly scrambled.
Incorporating the Rice:

Add your choice of rice to the pan and allow it to cook for a brief period.
Gradually introduce soy sauce to taste, followed by the cooked shrimp, scrambled eggs, and the aromatic blend.
Final Touches:

To add a pop of color and freshness, garnish the dish with finely chopped green onions.(was too hungry to do that this time)

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