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Braised Chicken Wings (sauce Chicken Wings)
by Mint every nine
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put the chicken wings in a pot under cold water and put cooking wine.
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2. Boil the bleeding foam.
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3. Rinse with cold water and drain the water for later use.
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4. Pour oil from the pot.
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5. Put rock sugar until it melts and changes color. If there is no rock sugar, put white sugar, white granulated sugar will do.
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6. Pour in the chicken wings, being careful not to burn them, cover the pot while pouring the chicken wings, and stir fry evenly.
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7. Pour in the soy sauce and Lee Kum Kee braised sauce.
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8. Stir fry evenly.
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9. add water.
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10. Put green onion, ginger and garlic, thirteen incense, cover the pot and cover the heat.
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11. Add chicken essence when the soup is almost dry.
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12. Stir-fry evenly out of the pan, pick out the onion, ginger and garlic when out of the pan, sprinkle some cooked white sesame seeds if possible.
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13. The color is beautiful. I don’t add salt to the chicken wings, so the soy sauce is salty enough.
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