Braised Chicken Wing Root

Name: Braised Chicken Wing Root
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 Chicken Wing Root; 1 piece star anise; 5ml White vinegar; 30ml Cooking oil; 5ml Soy sauce; 15ml Oyster sauce; 1 piece Green onions; 3 pcs crystal sugar; 12g ginger; 1 can beer; 1g pepper; Some Refined salt; 30ml Cooking Wine

by ꧁Si Wu Xie ꧂

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I like to eat chicken, and I always have a variety of chicken products at home. Braised in brown sauce, curry, deep-fried, and grilled are all delicious! The braised food made today is about to be celebrated for the Chinese New Year. I'm sure to say that as soon as it is on the table, it will be robbed in the first place! The method is also very simple, now it is not too late to learn, banquet during the Spring Festival. Let you show off! The roots of braised chicken wings are bright red, the color is very beautiful, and the appetite is just looking at it.

Braised Chicken Wing Root

1. Wash the roots of chicken wings and set aside.

2. Bring water to a boil, add cooking wine, white vinegar, and blanch for 5 minutes to remove.

3. Prepare the ingredients while blanching the water. Wash the star anise and peppercorns and drain the water. Cut the green onion into sections and slice the ginger.

4. Blanch the water for 5 minutes, remove and rinse, and drain.

5. Pour edible oil into the pot and fry the chicken wings and roots at 50% heat.

6. Fry both sides yellow, add the prepared ingredients and stir fry to create a fragrance.

7. Add 3 pieces of rock sugar and continue to stir fry.

8. When the rock sugar dissolves, add light soy sauce, dark soy sauce, and oyster sauce in turn, stir and stir evenly, add a can of beer to the root of the chicken wings, open the lid and stew on high heat!

9. When the soup is half simmered, taste the saltiness of the soup. Light soy sauce and oyster sauce are both salty. Please add refined salt as appropriate.

10. Continue to simmer until the juice is collected (the juice should not be too dry, save some bottom juice and pour it on top). Sprinkle with chopped green onion or cooked sesame seeds and serve.

Tips:
The cooking time should be controlled well, if it is longer, the meat is not fresh and tender, and the meat is not cooked.\n\nPut rock sugar, one is to brighten, and the other is to neutralize the bitterness in soy sauce.