Braised chicken wings
I still remember that there was a very classic scene in Stephen Chow's "Tang Bohu Ordering Autumn Fragrance","I like to eat braised chicken wings", which really made people laugh. Braised chicken wings is really a favorite dish of many people. It is simple, but it can have endless aftertaste. After boiling the chicken wings in water to remove the blood stains, it makes the chicken more refreshing, and then frying them slightly until the skin is tender and yellow. This can be a good sauce, which adds a tender taste on the outside. Coupled with the combination of rice wine, braised sauce and oyster sauce, the richness of even the banquet guests will not feel restrained.
Recipe Recommendations
- chicken wings 250 grams
- ginger 1 small piece
- garlic 2 capsules
- onion 1 piece
- octagonal 1 capsule
- oyster sauce 1 tablespoon
- braised sauce 1 tablespoon
- yellow wine 3 tablespoons
- peanut oil 1 tablespoon
Steps for Braised chicken wings
1
Rinse the chicken wings with water, put them into a pan with cold water to remove the blood, then remove them and drain them.
2
Slice ginger and garlic, and cut green onions into sections.
3
Put water in the pan to cool off the oil, put the chicken wings into the pan and fry until slightly yellow on both sides.
4
Raise the frying pan and put 1 tablespoon of oil. After the oil is heated, add ginger, garlic, star anise, and scallions and stir fry until fragrant.
5
Put the chicken wings into the pan and stir fry for 20 seconds.
6
Add oyster sauce, braised sauce, and rice wine to the pan and stir-fry for 30 seconds.
7
Inject clear water, whichever is the chicken wings that have just been submerged, then cover, simmer over low heat, turning halfway.
8
Check the water content in the pan. When it is about to dry, collect the juice over high heat.Braised chicken wings Make Tips
Because the braised sauce and oyster sauce are salty and very fresh, there is no need to add additional salt and chicken powder in this process. The chicken wings do not need to be fried too hard, otherwise the skin will be too tight and it will not be easy to taste the meat inside. Of course, the frying step can be omitted.