Try pork meatballs with sticky rice and miso chicken wings

Spice up your table with these three tasty recipes from chef Ching-He Huang.

Pearl balls (pork meatballs in sticky rice)
Servings:

About 1 ½ dozen

Ingredients

    • 12-ounce piece boneless, skinless pork belly, very finely chopped (or ground pork)
    • 1 shallot
    • 2-inch piece fresh ginger, peeled
    • 1/2 cube vegetable bouillon
    • 1 teaspoon Chinese five-spice powder
    • 1 teaspoon Shaoshing rice wine
    • Sea salt and freshly ground white pepper, to taste
    • 1 large egg yolk, beaten
    • 1 teaspoon cornstarch, plus more for rolling 1/2 cup glutinous white rice, soaked overnight in cold water and drained Black rice vinegar, chili oil, or soy sauce, for dipping, optional

Preparation

Baking Directions:

Quick-pickled cucumbers
Servings:

About 1 cup

Ingredients

    • 1/2 English cucumber or 2 small Kirby cucumbers, sliced
    • 2 tablespoons mirin (Japanese sweet rice cooking wine)
    • 2 tablespoons clear rice vinegar
    • 1/2 teaspoon sea salt
    • Pinch sugar

Preparation

Baking Directions:

Roasted miso chicken wings
Servings:

4 servings

Ingredients

    • 3 heaping tablespoons yellow miso paste
    • 1/4 cup light soy
    • 2 tablespoons honey
    • 2 tablespoons light brown sugar
    • 2 tablespoons finely grated peeled ginger
    • 2 cloves garlic, finely minced
    • 1 dozen chicken wings, separated at the joints, wingtips removed and reserved for another use 1 tablespoon sesame seeds, toasted
    • 2 scallions, sliced, for garnish, optional

Preparation

Baking Directions:

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