Braised Chicken Wing Roots in Shacha Sauce

Name: Braised Chicken Wing Roots in Shacha Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Chicken Wing Root; 0.5 onion; 3 slices ginger; 80ml Rapeseed oil; 15ml Soy sauce; 15g Sugar; 2 tablespoons Shacha sauce

by 18LS28xgl Scattered

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

My family prefers chicken wing roots to chicken legs. Whether it's fried, steamed or grilled, the roots of chicken wings are easier to cook. And the meat is relatively tender. Today's chicken wing roots are cooked in a braised way, which is very tasty. The method is simple, it is delicious and not hot.

Ingredients

10 Chicken Wing Root
0.5 Onion
3 slices Ginger
80ml Rapeseed Oil
15ml Soy Sauce
15g Sugar
2 tablespoons Shacha Sauce

Braised Chicken Wing Roots in Shacha Sauce

1. Prepare raw materials: chicken wing root, onion, ginger, shacha sauce, light soy sauce, sugar, rapeseed oil;

Braised Chicken Wing Roots in Shacha Sauce recipe

2. Slice the ginger and shred the onion; wash the roots of the chicken wings and wipe them dry. Use a toothpick to poke holes on the front and back of each chicken wing root.

3. Heat up the wok, pour in an appropriate amount of rapeseed oil;

4. Add ginger slices, onion shreds and fry until fragrant

5. Add chicken wing roots and fry until the surface is slightly yellow;

6. Add an appropriate amount of Shacha sauce;

7. Add an appropriate amount of sugar;

8. Transfer in the right amount of light soy sauce;

9. Add an appropriate amount of clean water;

10. Bring to a high heat, simmer on medium and small heat, then collect the juice on high heat;

11. Just turn off the heat and let it out.

Tips:
1. The seasoning can be adjusted according to personal taste;
2. Shacha sauce is fragrant and delicate. When sautéing the sauce, it needs to be sautéed on low heat. The chicken wing root will be more delicious after poking the hole with a toothpick. There are many spices in the shacha sauce, so there is no need to put other aniseed.