The mid-wing of the winter chicken
By VicentaLakin
I'm tired of the heavy-sweet, hot, sour, sour, sour, sour. That's what the Southeast Asian aunt taught me. I baked it to save time. It felt better to blow it up。
Recipe Recommendations
- chicken wing twelve
- nanjiang appropriate amount
- citronella a
- green lemon half a
- lime leaves four pieces
- tom yum sauce a spoonful
- fish sauce a teaspoon
- hot and sour
- roast
- half an hour
- ordinary
Steps for The mid-wing of the winter chicken
1
The ingredients are ready。2
Chicken wings wash clean asphalt, spare。3
All the spices are fine, and the sauce, the fish, the chicken wings。4
Smuggle evenly, pickled for more than three hours。5
Hot ovens, 150 degrees x 25 minutes; 250 degrees x 10 minutes (all including five minutes of pre-heat). Time's up, load up。The mid-wing of the winter chicken Make Tips
It's a South-East Asian kitchen. Tastes like it. It's very personal. I baked it today. It tasted more delicious. When it's made, it's better to grab it with your hands, grab the lemon juice, get the spice juice, and it's more fragrance, anyway. When it's fried or roasted, shake off the spices, they're fried, they'll be bitter. It tastes salty here, with fish truffles, without salt. Don't be too much sauce and sauce. I told you before, it's easier here