Legend has it that Imperial Consort Yang likes to eat two things most in her life. The first kind is lychee, and the second kind is chicken wings. After Yang Yuhuan was granted the title of a royal concubine, he was once out of favor. Based on this, Peking Opera artists wrote the play "The Imperial Consort Drunken" and the play mainly showed Yang Yuhuan being favored in the palace, occasionally sparing, and drinking alone in Baihua Pavilion. Later, four divisions were inspired by these things and created a dish called "Imperial Consort Chicken Wings". In this case, wine wine is used to cut chicken wings to make them rose color, which has the color charm of a drunken imperial concubine. The giant wings are good at flying, and flying is similar to the sound of a royal concubine, hence the name.
Characteristics: Golden red in color, soft in taste, soft, smooth and tender, rich and pleasant, with a long aftertaste.
Royal concubine chicken wings
By RustyHaag
Recipe Recommendations
- sweet and sour
- cook
- half an hour
- simple
Steps for Royal concubine chicken wings
1
Marinate chicken wings: Half a teaspoon of salt, 15 teaspoon of pepper, more than ten pieces of pepper, cut into large slices of onion and ginger, red wine, and then marinate for 15 minutes.
2
Blanching water: (Put it in cold water) Put the chicken wings into cold water and gradually heat them up over low heat. Add a small cup of Huadiao wine when blanching the chicken wings.
3
Stir-fry sugar color: Put the sugar in the pan and simmer slowly over low heat (take the pan off the heat after boiling the sugar color for a while, repeat this several times to prevent it from becoming burnt), simmer until it turns brownish red, and then put in hot water.
4
Be sure to serve the sugar color first after frying. If you add the chicken wings directly, the sugar color will burn quickly and the taste will be particularly bitter.
5
Heat the pan, saute the onions and ginger until fragrant, add the chicken wings and stir fry, add the clear soup, then add the salt, pepper, pepper, stir-fried sugar color, and rock sugar juice in turn. Finally, add the wine, and collect the juice over high heat.