Anhydrous Braised Garlic Chicken Wing Pot [cast Iron Pot Braised Cuisine]

Name: Anhydrous Braised Garlic Chicken Wing Pot [cast Iron Pot Braised Cuisine]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Baby dishes; 150g Enoki mushroom; 400g Chicken wings; 30g Soy sauce; Whole head garlic; 2 tablespoons Salt koji

by Small kitchen with mustard

4.8 (1)

Favorite

6

Difficulty

Normal

Time

15m

Serving

2

The braised dishes made in cast iron pots are so original and satisfying! ! The key is that it is very convenient to get out of one pot!

Ingredients

1 piece Baby Dishes
150g Enoki Mushroom
400g Chicken Wings
30g Soy Sauce

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Whole head Garlic

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2 tablespoons Salt Koji

Anhydrous Braised Garlic Chicken Wing Pot [cast Iron Pot Braised Cuisine]

1. The bottom of the pot is covered with a layer of baby cabbage, a leafy vegetable that is resistant to boiling and has sufficient moisture to prevent it from sticking and provide moisture. A layer of enoki mushrooms is placed on top to provide umami.

PS. You can also substitute your favorite vegetables. I have tried Chinese cabbage, bean sprouts, etc., which are all good choices.

2. The chicken wings are marinated in salt koji in advance to remove the fishy taste and also have a basic salty taste. In the same way, it is good to replace it with chicken thighs, fish, and prawns. If it is beef, the cooking time needs to be extended. Place the chicken wings on the top layer, add some light soy sauce to color, and cover with a layer of golden and silver minced garlic to start braising.

PS. The seasoning of salt song has been shared before, and it is a marinade that I always prepare at home. I like the salty taste and the light brewing taste~

3. Gold and silver minced garlic: Stir-fry the minced garlic in a frying pan over low heat until golden, and mix with the minced common garlic. In this way, in addition to the spicy taste, the minced garlic will also have an extra burnt aroma. Mixing it can add a lot of color to the cooking~

4. Simmer for 20 minutes. Open the lid and find that the leafy vegetables are all soft and rotten, and you can start eating with a little stirring! You can also have some dark soy sauces to make you more appetite~

5. Stir and eat!

6. The best thing about stewed dishes is the leftover juice! Every time I am not willing to throw it away, the bibimbap noodles are delicious. Or you can refrigerate it with the unfinished chicken wings. The next day, you can skim off the white fat and eat it again, making it richer!