Singaporean Chicken Rice Wings

• 6 chicken wings, separated at the joint (12 total pieces)
• 1 gallon water
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 1 (3-inch) piece ginger root, peeled and roughly chopped
• 1 cup jasmine rice, rinsed well
• 1 (2-inch) piece ginger root, very finely grated
• 1 teaspoon sesame oil
• 1 (2-inch) piece ginger root, coarsely chopped
• 1 tablespoon low sodium soy sauce
• 1 cup chicken stock
• 1/2 teaspoon black peppercorns
• 1 tablespoon mirin
• 1 teaspoon turbinado or raw sugar
• 1 tablespoon black peppercorns
• 3 cloves garlic, smashed
• 2 tablespoons canola oil

1. In a large pot, bring water, salt, sugar and coarsely chopped ginger to a boil, then remove from heat and allow to cool.
2. Add chicken wings to pot, cover and refrigerate overnight.

chicken, gallon water, kosher salt, granulated sugar, ginger root, jasmine rice, ginger root, sesame oil, ginger root, soy sauce, chicken stock, black peppercorns, mirin, turbinado, black peppercorns, garlic, canola oil

Taken from www.foodrepublic.com/recipes/singaporean-chicken-rice-wings-recipe/ (may not work)