Pan-Fried Chicken Wings with Shiitake Mushrooms and Baby Bok Choy

I don’t cook (because I’m lazy), and it’s too much work (cooking takes a long time and eating doesn’t), but I do like to cook. Since I’m in a temporary accommodation situation, I offer to cook once in a while. Here’s my Pan-Fried Chicken Wings with a side of Shiitake Mushrooms with Baby Bok Choy.

Pan-Fried Chicken Wings

• 2 lbs. chicken wings
• 1/2 cup vegetable oil
• 4 tblsp seasoned salt
• a few dashes of liquid smoke

1. Pat the wings dry with paper towels. In a zip top bag, mix vegetable oil, seasoned salt, and liquid smoke. Put in the chicken wings; coat well and marinate overnight.
2. Pat dry the wings. Preheat a large oiled cast iron frying pan/Dutch oven. Sear the wings on both sides over high heat for about 1.5-2 minutes per side.
3. Reduce heat to low and cover loosely with a lid. Cook for 10 minutes, then turn and cook for another 10 minutes.

Shiitake Mushrooms with Baby Bok Choy

• 2 tblsp vegetable oil
• 1/2 tblsp grated ginger
• 1/2 tsp minced garlic
• 1/2 lb. fresh shiitake mushrooms, sliced
• 5 oz. baby bok choy
• seasoned salt/salt and pepper to taste

1. Heat oil in a hot cast iron frying pan until very hot. 
2. Sauté ginger and garlic until fragrant. 
3. Sauté mushrooms for 5 minutes until cooked. 
4. Add baby bok choy and fold into the mushrooms. 
5. Turn the heat down. Stir fry until the leaves are wilted. Season to taste.