Hong Kong Style Sandwich Chicken Wings
1.
Cut off the roots and tips, wash them, and drain the water.
2.
Add an egg yolk and an appropriate amount of soy sauce (don't have a little egg white, too much water in the egg white means too much cornstarch, and too much cornstarch means that the chicken wing has a thick layer of skin, so no egg white is needed. The amount of soy sauce is determined according to the size of the chicken wings and the quality of the meat, so you can't give the exact amount, you can cook it several times to find your favorite flavor).
3.
Put an appropriate amount of Shaoxing wine (the rice wine for those who don't like Shaoxing wine), the ratio of wine to soy sauce is 1:1.
4.
Put a little salt, just to catch the umami taste of the chicken, the glutamate in the chicken + salt (sodium) = sodium glutamate (meat and eggs contain glutamate, so use good ingredients, no need to add MSG , Or chicken essence and other fresheners will taste very delicious).
5.
Put a little sugar (putting sugar is also for flavor, not for sweetness. Many people think that sugar is for adding sweetness. If it tastes salty and sweet, it is wrong. It means that you put too much sugar. Putting sugar is just In order to make the salty taste not dead salty, but salty with freshness).
6.
Put a little white pepper.
7.
Put an appropriate amount of cornstarch, mix all the ingredients and chicken wings evenly, the flavor will be incorporated into the chicken wings after evenly grasping, massage the chicken wings, rub each chicken wing with your fingers, massage for 15 minutes, this is very important (Massaged chicken The wing meat has a completely different texture and taste).
8.
After the massage, check whether the cornstarch is enough. If there is a lot of sauce under the chicken wings, add cornstarch until the surface of the chicken wings is lubricated, but there is no flowing liquid underneath. Put it in the refrigerator to pickle for 15 minutes.
9.
Take the marinated chicken wings out of the refrigerator and knead again for 5 minutes.
10.
Pour oil into the pan, and the temperature of the oil will reach 160°. Throw a little bread and try the temperature. It is right that there are small bubbles around.
11.
Put all the roots first, one by one, not all together.
12.
Then put in all the tips, one by one (don't pour them all at once).
13.
Fry on low fire for 8 minutes, the surface is golden and crisp.
14.
After 8 minutes, the skin will be more crispy when the heat is turned on.
15.
Use a colander to remove from the oil pan.
16.
Put it on kitchen paper to absorb oil.
17.
The simple way to judge whether the oil absorption is in place is to observe the color. If the color becomes lighter, the absorption is good.
18.
Pour out all the oil in the pan, and use only a little oil adhering in the iron pan to fragrant a little fresh minced garlic.
19.
Add chopped green onion and chopped chili (you can increase or decrease the amount of chili according to your personal taste)
20.
Put in the chicken wings, one by one, if the action is slow, you can turn off the heat first (put them carefully one by one, so as not to break the skin, and the meat juice will flow out after the break, which will greatly fail).
21.
Turn on a low heat, add all of it and stir-fry gently, add black pepper to increase the fragrance. If you are addicted to spicy food, you can add a little white pepper (to repeat, the black pepper should be used for the titian at the end, not in advance).
22.
Stir-fry constantly to bring out the aroma of black pepper.
23.
Take out of the pot and put on the plate.
24.
The point is here, the last step is to sprinkle garlic granules with wind sand (the wind sand is fried garlic granules. For the specific method of garlic granules, please refer to my typhoon shelter fried crab http://home.meishichina.com/recipe-33983.html).
Tips:
1 Choose chicken wings and choose meaty ones. Those who like meat and elastic teeth will choose free-range chickens.
2 Stir-fry the chopped green onion and chili powder. Don't put oil in the pot, just have a thin bottom oil in the pot. This is very important!
3 Put the garlic cubes in and fry a few times and turn off the heat, but don’t rush to pick it up. Use the remaining temperature in the pot to make the garlic cubes stick to the chicken wings!
