Gluten-free Soy Braised Wings and Potatoes with Veggie Rice
This complete meal with braised wings and potatoes is definitely classic from my mom’s kitchen! Modified from her Shanghai-style bok choi rice recipe, this veggie rice (Choi Fan) uses classic american staples: cucumber and carrots so you can also easily make this at home!
The family classic – Soy braised wings
My cousin has been a big fan for soy braised wings. He loves these wings so much that grandma made a whole box (like a good 5 lbs!) of them and gave to my cousin as she said farewell to him at the airport before his flight across the Pacific back home. If you want to know the rest of the story, he finished all the wings before even boarding the plane!
Braised wings and potatoes are usually made with dark soy sauce to give it a browned look in Cantonese cooking. However as there is virtually no gluten-free dark soy sauce available in my area, so this Japanese style light colored version it is!
Isn’t soy sauce contains wheat?
Conventional soy sauce do contain wheat a lot of times as it helps with the fermentation process. However, if you need gluten-free substitutes, there are a lot of options available too!
In place of conventional soy sauce, you can use the following and I have also link where to buy for you! (Affiliate links)
- Gluten-free soy sauce
- Coconut aminos
- Miso paste (gluten-free varieties)
Want to see more one-pot stovetop meal ideas?
Check out my easy stovetop recipes here!
- QUICK AND HEALTHY PAD THAI
- SIMPLE CHICKEN STIR-FRY ONIGIRI
- MAC N’ “CHEESE” WITH CHICKEN SAUSAGE
- QUICK GREEN LENTIL STEW
- BUDGET CHICKPEA YELLOW RICE AND MILLET
Wings and Potatoes with Veggie Rice
- 1 lb Chicken Wings
- 3 medium White Potatoes diced
- 1/2 Onion cut in strips
- 1 cup Broth of choice or Filtered Water
- 2 cups White Rice I used 1 1/2 cup sushi rice and 1/2 cup millet here
- 2.5 cup Filtered Water
- 1/4 cup Cucumber finely diced
- 1/2 cup Carrots finely diced
- 2 tbsp Cooking oil
- 1/4 cup Gluten-free Soy Sauce or Tamari
- Toasted sesame oil
- Prepare and start cooking rice with 2.5 cup filtered water and 1 tsp salt using your tried-and-true method (mine's the reliable rice cooker!)
- In a medium pot, heat cooking oil and slightly brown the wings
- Add diced potatoes, onion and saute until onions are softened
- Add 1 cup liquid and soy sauce to pot and cover, simmer on medium heat
- While the pot of wings is simmering away, finely dice cucumber and carrots
- Add finely diced cucumber and carrots to cooked rice, stir to combine and season to taste
- Turn off heat, add salt to taste and serve when wings are fully cooked