Richmond actor Colin Foo may not be that adept at “dying” on screen. But he sure knows how to cook up some “killer” garlic and ginger chicken wings to celebrate Chinese New Year, which just so happens to be the Year of the Rooster.
“I’m a rooster, too,” said Foo, a Richmond resident since the 1970s and former high volume realtor, graphic designer, accomplished water colour artist, talented cook and now an actor who recently had his first death scene since he took up a career in front of the cameras in 1995.
It was for a role in the CW network, sci-fi TV series 100.
“I wasn’t sure how I should be taking my last breath, because the story involves me being banished to the surface of the Earth where the air is polluted,” he said with a smile, hinting that he’s more comfortable filling the role of an adept amateur chef in his kitchen — one he had specially built to not only entertain, but hold cooking classes – than being in front of the camera.
Foo said he loves cooking because it allows him to express his artistic side, one that roosters are known to have in abundance.
“Roosters are also busy bodies,” Foo said with a laugh. “They are always in their family’s affairs. And they are very controlling and good at business.
“Most of the time, they have a Midas touch. And most of the roosters I know are very artistic and very free-spirited. But I think the most distinguished feature for roosters is that we are perfectionists. We like to see all projects come to fruition. We never like to see anything half done.
To help celebrate Chinese New Year in fine, fulsome fashion, Foo said he wanted to share his quick and easy recipe for garlic and ginger chicken wings, which can be enjoyed any time of the year.
“They are great for parties, football nights and pretty much any time you want them. They are easy to prepare and only take about 10 minutes to cook in a wok, or, if you have more time, about an hour in the oven,” he said.
The ingredients (see the full recipe on this page) are combined with the chicken and then set aside to marinate in the fridge overnight. With a short wok cooking time, they can be done and served fresh for guests.
While Foo’s dish spelled an “unlucky” ending for its main ingredient, those born in the Year of the Rooster should also be wary.
“This year, I did a little research on the Internet and found out that roosters are not expected to have a lot of luck,” Foo said. “So, I am keeping my fingers crossed that I go through the year with some good luck.”
According to Chinese astrology, people in their zodiac year are believed to offend Tai Sui, the god of age, and incurred his curse. It is believed to bring nothing but bad luck. Therefore, Chinese astrology followers pay special attention to their conduct every 12th year of their lives that celebrates their birth sign years.
Recipe:
Garlic and ginger chicken wings
15 to 20 pieces of chicken wings.
Two table spoons of light soya sauce
One table spoon of garlic powder
One table spoon of ginger power
One teaspoon of white or black pepper
One teaspoon of salt
Two tablespoon of balsamic vinegar
Half cup of honey.
One and half cup of vegetable oil for deep frying
Garnish:
Chopped cilantro
Zest of lemon
Squeeze of lemon juice.
Directions:
Mix all the ingredients with the chicken wings in a bowl and let it marinate overnight in the fridge.
When ready to cook, pour the cooking oil in a deep wok on high heat till it heats up. When the oil is ready to sizzle, put the chicken in the wok and fry to golden brown in colour. Place cooked chicken in a large sieve to drain excess oil and plate. Garnish with lemon zest and some chopped cilantro and squeeze about one teaspoon of lemon juice on top and serve.
