Roasted chicken stick

By VicentaLakin

Roasted chicken stick
THE WINGS, WHICH ARE ONE OF THE MOST TENDER PARTS OF THE WHOLE CHICKEN BODY, ARE COMMON IN MANY DISHES OR SNACKS. THE DUCT TAPE AND ELASTIC PROTEIN CONTAINED IN THE WINGS OF THE CHICKENS, WHICH CONTAIN A LARGE AMOUNT OF ROBUSTLY HEALTHY BLOOD VESSELS AND SKIN, ARE EFFECTIVE FOR THE VEINS, SKIN AND INTERNAL ORGANS, AND CONTAIN A LARGE AMOUNT OF VITAMIN A, WHICH IS NECESSARY FOR THE DEVELOPMENT OF THE VISION, GROWTH, UPPER SKIN TISSUE AND BONES, THE GENERATION OF SPERM AND THE GROWTH OF THE FOETUS. IN THE CHICKEN WINGS, THE CHICKEN WINGS ARE PART OF THE MOST ECONOMICAL AND THE MOST POPULAR FOOD, WHICH IS ALSO VERY GOOD AND CAN BE BOUGHT AND EATEN OFTEN. TODAY'S CHICKEN HAMMER IS MADE OF CHICKEN WINGS, WHICH HAVE CHANGED INTO A STICK HAMMER, MAKING IT EASIER FOR CHILDREN TO EAT. AND THE SAUCE, I USE TWO KINDS OF SAUCE: KETCHUP, AND SEAFOOD SAUCE, WHICH COMBINES THE TWO TO MAKE THE CHICKEN WINGS FRESH AND COSMOPOLITAN, BUT IT'S IMPORTANT TO REMIND YOU THAT IT TAKES MORE TIME TO MAKE IT TASTE. I USUALLY PICK IT UP IN THE MORNING, PUT IT IN THE FRIDGE AND COME BACK AFTER WORK. A LOT OF DELICIOUS, TO SPEND MORE TIME。

Recipe Recommendations

  • chicken wings 8-10 a
  • ketchup 2 tablespoons
  • cooking wine 1 scoop
  • onion three pieces
  • sugar 1 scoop
  • oil appropriate amount
  • salt appropriate amount
  • Jiang three pieces
  • garlic three pieces

Steps for Roasted chicken stick

  • Make Roasted chicken stick step 0
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    (b) Put chicken wings in the basin and add onions of garlic, ketchup, seafood sauce, wine and salt
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    It's not like you're wearing a single glove to help with the massage
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    (a) Put a small hole on the surface with a fork to taste, and then flip it and put it on one side for half an hour
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    And the chicken skin under the wings is fried with scissors
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    Turn the whole chicken down, form a little stick hammer and show the chicken bones
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    (b) To continue to make pickled sauce for half an hour
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    (a) Hot pots, with a little oil, and a chicken hammer, to be roasted, until the bottom to yellow
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    Leave a little bottom oil in the pot and add ketchup and seafood sauce to it
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    Add appropriate sugar and salt flavour
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    And put in the chicken sticks with pickled sauce
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    (a) Add a proper amount of water to the water to be boiled, and the fire will open and boil for 20 minutes
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    Turned to a fire for juice
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    Incoming。

    • Roasted chicken stick Make Tips

    1. First, mix ketchup and seafood sauce, then add minced ginger, scallions, garlic, and other seasonings like salt to make a marinade. To allow the flavors to penetrate better, first poke some holes on the surface of the chicken drummettes. Then, push the meat down to form a chicken drumstick shape, flip it over, and marinate the other side for half an hour. 2. Use scissors to separate the meat from the bone at the top of the chicken drummette; this makes it easy to push the meat down, forming a small drumstick shape. 3. Pan-fry the marinated chicken wings to set their shape and to render out some of the fat. 4. For the braising, first stir-fry the sauce, season with sugar and salt, then add an appropriate amount of water. Put the chicken drumsticks in and stew until cooked, and finally, turn up the heat to reduce the sauce.

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