Chicken Wing Rice

Name: Chicken Wing Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Chicken wings; 30g carrot; 130g Rice; 1 Mushroom; 20g onion; 30g Homemade tomato sauce; 10g crystal sugar; Some Lemon juice; Some Vegetable oil

by Junhan's mother makes complementary food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When I was watching EatBroadcast recently, I found an internet celebrity snack. The chicken wings stuffed with rice are repeatedly grilled on the stove, and the oil from the chicken wings wraps the rice. That's a delight.

Many babies don't like rice, so chasing and feeding them is absolutely impossible. Jun Han’s mother made an improvement this time with the chicken wings glutinous rice.

Some small changes have been made to the ingredients, ingredients, and cooking methods to become a baby version of chicken wings wrapped rice. Combine the fragrant rice with the chicken wings that babies love to ensure that no babies will eat well.

I am Jun Han's mother, a nutritionist mother who loves life and cooks. WeChat public account: jhmm0901
"A healthy food supplement for babies every day, and be a true mother with me!"

Ingredients

Chicken Wing Rice

1. Prepare ingredients: 5 medium chicken wings, 130g cooked rice, 30g carrot, 1 shiitake mushroom, 20g onion, 30g tomato sauce, 5g rock sugar, appropriate amount of lemon juice, appropriate amount of vegetable oil.
(PS: Mother Junhan made sweet and sour this time. The ketchup used in it is homemade. If you want to check how to make homemade ketchup, you can reply to "Ketchup" in the backstage of the official account to view the recipe. )

2. After the chicken wings are washed, use scissors to cut the tendons against the chicken bones and take out the bones.
(PS: This step may be a little troublesome, you need to be patient. Be careful not to cut the outer skin, otherwise the rice will leak out.)

3. Cover with lemon and marinate for 5 minutes to remove the fishy smell.
(PS: In this step, you can also use a little cooking wine and ginger shreds instead. To remove the fishy ha, you need to marinate for 15 minutes.)

4. Peel the carrots, cut into small cubes, and set aside.

5. After washing the shiitake mushrooms, cut into small cubes and set aside.
(PS: Dried shiitake mushrooms can also be used, but it needs to be soaked before dicing.)

6. Dice the onion and set aside.

7. Heat the pan, brush with a little vegetable oil, add the diced onion, and stir fry for a nice aroma.

8. After the onion is fragrant, add the carrots and mushrooms and continue to fry for about 2 minutes.

9. Add cooked rice and a little soy sauce, about 1g. Stir fry evenly.
(PS: Soy sauce can also be omitted in this step, because carrots and shiitake mushrooms are already very fresh.)

10. After the fried rice is brought to room temperature, it will form into tight little rice balls, so that it is not easy to spread when placed in the chicken wings.

11. In the chicken wings, stuffed rice balls.
(PS: The key to this step is not to stuff too much, or too full, otherwise it will leak out when it is cooked, and the chicken wings will be broken. Just fill it up to 80%.

12. Heat a pan on a low heat, brush with a little vegetable oil, add rock sugar, stir fry until the rock sugar melts.
(PS: Be sure to have a small fire, otherwise the sugar will burn.)

13. Add chicken wings and fry slowly on low heat until golden on both sides.

14. Add homemade tomato sauce and fry until slightly burnt on the surface.
(PS: Use chopsticks to turn it over. Use a shovel to shovel the chicken wings into pieces.)

15. When the surface of the chicken wings is slightly charred, add a little water to half of the chicken wings.

16. Cover the pot, wait for the water to boil, turn to medium heat and simmer for 8 minutes, open the lid, wait until the soup is dry, and turn off the heat.