Braised chicken wings in oyster sauce. The color is reddish and slightly yellow, with a light sauce aroma, and a little fresh aroma. The chicken wings are smooth, tender and juicy, salty and fresh, gentle and not greasy.
The taste is very soft, salty, soft and fresh, not as strong as sauce.
Braised chicken wings in oyster sauce
By JoanyHaley
Recipe Recommendations
- chicken wings appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- ketchup appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Braised chicken wings in oyster sauce
1
Slash the chicken wings twice obliquely for easy taste. Blanch the water and pass it through cold water to control it for later use.
2
Put oil in the pan, fry the chicken wings on both sides to slightly yellow, and pour out all the oil.
3
Put the chicken wings aside (I'm being lazy, but if it weren't for the pan, I would have to serve them out), stir-fry the ginger slices, and the garlic slices.
4
Pour in oyster sauce and ketchup, 2:1, and stir fry over low heat. Be sure to turn the fire down.
5
Add water and add chicken wings. Just as long as the water is about to drown the chicken wings. Bring to a boil over high heat and simmer over low heat for ten minutes.
6
Taste the taste, add one-third of a teaspoon of salt and half a teaspoon of pepper. Don't be salty. Season it until it is lighter than you feel, because you still need to collect the juice.
7
When harvesting the juice, turn the chicken wings over first, and turn the juice back when it dries quickly, so that the color on both sides is beautiful. The soup was thick and sticky, which was very tempting. Add some chicken essence to enhance the flavor.Braised chicken wings in oyster sauce Make Tips
Next words: 1. The purpose of adding ketchup is to neutralize the color and taste of oyster sauce. This saves the sugar and the color is bright red. Ketchup and oyster sauce are golden partners for cooking meat. 2. When frying chicken wings, light the fire on the fire. Don't rush to turn it over. You can move the pan. If the frying is done, you can move it yourself. Use chopsticks to stir it hard, and the skin will easily fall off. 3. Be sure to season carefully. No matter what dish, as long as it is salty, it will be a failure. Because although salt is the first among all flavors, it is also the enemy of all flavors. So the taste is lighter before harvesting. This is the truth for all braising, stewing, etc.! 4. The process of collecting juice must be guarded and turned over so that the color can be even and beautiful. 5. This dish is super delicious with rice, and bibimbap soup is also good! My family's taste reference quantity: eight chicken wings, two spoonfuls of oyster sauce, and one spoonful of ketchup. One-third teaspoon salt and one-half teaspoon pepper. One-third teaspoon chicken essence.