Hoisin Chicken Wings with Ginger Rice and Soy Daikon

Ingredients:

For the Daikon: 

1 c. Daikon, Cut in about 1 1/2 inch long pieces and 1/2 inch thick

2 Tbs. Soy Sauce

1 Tbs. Hoisin

1/2 squeezed lemon

Cook in a small saucepan until the daikon is slightly soft, but still has a crunch to it. 

For the Wings:

Place 8 frozen chicken wings on a baking sheet with tinfoil and bake according to the directions on the package.

For the Wing Sauce:

1/4 c. peanut butter

3 Tbs. Soy Sauce

2 Tbs. Hoisin

1/2 squeezed lemon

Whisk together in a small saucepan on medium high heat. When the mixture just starts to bubble, turn the heat off. When the wings are done baking, add the wings to the sauce in the saucepan to coat. 

Daikon mixture under the wings:

1/2 c. chopped daikon

1/8 c. finely chopped fresh ginger

2 tsp. soy sauce

Cook for 5 minutes in a skillet over medium low heat. 

Ginger Rice:

1 c. instant rice

1 c. water

1 large chunk of ginger

1/2 tsp. soy sauce

Boil the water. When it starts to boil, add the rice and remove from the heat. Stir till the rice is all mixed with the water. Add the chunk of ginger and the soy sauce. Put lid on and let steam for about 2 minutes. Take the lid off, remove the ginger, cut the ginger into small pieces, add back into the rice and stir. 

Feel free to assemble the plate however you wish. I layered the rice, then the small diced daikon, then topped it with my chicken wings. I plated the larger daikon on the side.