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Chinese Chicken Wings And Stir Fry

Lynnie

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Lynnie Apprentice
Lynnie
Posted

First I make a big bowl of my marinade. Pour one large size bottle of Soy Sauce in a large bowl. Then add one cup of brown sugar and one cup of white sugar. Mince up about 4 or 5 cloves of fresh garlic and add to the bowl. Then I freshly grate about 1 tablespoon of fresh ginger and put that in the bowl. I then add about 1 teaspoon of Sambal. Stir and stir and stir until the sugar is all melted. After the sugar is melted I pour about a half of a cup of the marinade into another smaller bowl. I save that for the stir fry.

Wash the chicken wings and dry. I usually make the marinade the day before and let the chicken wings soak in it overnight. But, you can also make it on the same day and just let them soak in the marinade in the frig for 3 or 4 hours.

Take a large baking sheet and put the chicken wings in a single layer and cover. I bake the chicken wings for about an hour covered at 350, then take off the cover and bake about 20 minutes to a half hour to brown them a little.

While the chicken is in the oven I make my stir fry. This can be made up of anything you like. I put all kinds of veggies, water chestnuts, everything I can think of. Add the little bit of marinade that you poured in the smaller bowl to the stir fry. Just fry everything on a medium to high heat.

I usually make white sticky rice on the side and I put the rice on my plate and top it off with the stir fry, and the chicken wings on the side.

I swear if you make this you will just love it. Those chicken wings are the best I have ever had.

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Wonka Apprentice
Wonka
Posted

I have rewritten the recipe to put in my file, so I'll post it here for you to correct any mistakes.

CHICKEN WINGS AND STIR FRY

1 bottle gluten-free soy sauce

1 cup brown sugar

1 cup white sugar

4-5 cloves garlic, minced

1 Tbsp ginger, grated

1 tsp Sambal Oelek

1 lb chicken wings

Marinade: Pour gluten-free soy sauce into a large bowl. Add brown sugar, white sugar, garlic, ginger and sambal. Stir until all the sugar has dissolved.

Remove

still tiredofdoctors Rookie
still tiredofdoctors
Posted

This sounds FANTASTIC! Thanks for a great recipe . . .

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    • knitty kitty
      High DGP-A with normal IGA

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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