Asian Chicken Wings

Wild rice in boiling salted water form. Cook until soft with the onion studded with cloves. For the marinade, stir together honey, salt, soy sauce, sesame oil, chopped chilies, pressed garlic and Worcester sauce. Drizzle chicken wings with marinade and refrigerate for about 3 hours. Then roast in oven heated to 185 °C for about 45 minutes.

Clean zucchini and leek, cut into small cubes. Heat a little sesame oil in a frying pan, sauté zucchini and leek in it.Dust vegetables with flour, season with salt. Add soy sauce and chicken stock, steam a little more until soft. Serve fried chicken wings with wild rice and leek-zucchini vegetables on plates.

Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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