Garlic Chicken Wings with Salad
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare materials.
2. Wash chicken wings. Cut 2 knives on each side.
3. Press the garlic into a minced garlic, put it in the chicken wings, and pour the marinade (3 heads of garlic, 2 tablespoons of rice wine, 1 tablespoon of five-spice powder, 1 tablespoon of oyster sauce, 1 tablespoon of chicken powder, 1/2 tablespoon of chicken powder, 1/2 tablespoon of salt).
4. Marinate for 1-2 days to taste.
5. Soak the cabbage, purple cabbage, and lettuce needed for the vegetable salad in salt water and starch for 20 minutes to rinse off.
6. Cut lettuce, purple cabbage, and cabbage into strips.
7. Boil the baby corn and salsify with water and cool for later use.
8. Mix well with salad juice and add some salt according to taste.
9. Heat in a frying pan to 6-7 layers. Wipe off the garlic marinade on the surface of the marinated chicken wings. Fry or fry until the surface is slightly golden.
10. Pick up the oil control for later use.
11. Continue to heat up the oil pan and re-fry the chicken wings until golden brown. Pick it up and pour it again with the hot oil in the pot to control the oil.
Tips:1. For vegetable salad, you can use your favorite vegetables.
2. Salad dressing can also use your favorite taste.
3. The chicken wings should be re-fried once and sprinkled with oil. If it feels too oily, you can fry it.
