Meat: Chinese Chestnut Roasted Chicken Wings
1.
Wash the chicken wings and chop them in half.
2.
Wash the peeled chestnut.
3.
Prepare ginger and garlic.
4.
Put an appropriate amount of water in the pot, bring to a boil, put the chicken wings in, remove and rinse after the water is boiled.
5.
Put 1 tablespoon of oil in the wok and heat it to 50% hot (feel it with your hands on the top of the wok, you can feel hot, but not hot), and stir-fry the chicken wings. Be careful of oil spills when putting them. Of course, avoid them. You don’t have to turn the chicken wings in a hurry.
6.
Don't flip it too often when you saute the chicken wings, flip it for about 10-15 seconds, about 2 minutes, the surface of the chicken wings is golden, as shown in the picture, you can put glutinous rice wine.
7.
Before putting the glutinous rice wine, use a spatula to gather the chicken wings, and pour the glutinous rice wine along the side of the pot, which can effectively prevent the oil from splashing out when pouring the wine. After the glutinous rice wine is put in, turn it a few times.
8.
Add dark soy sauce, salt and chicken essence and stir well. Note that at this time, you basically have to stir fry.
9.
Add ginger garlic and chestnut, stir well.
10.
Add water to the chicken wings, bring the high heat to a boil, turn to a low heat, pay attention that it is not the super low heat that simmers the soup! It's a little bigger than that kind of small fire. Generally, you can use the low fire of the cooking stove here for the cooking stove at home.
11.
Cook it for 15-20 minutes. I burned the chicken wings for 20 minutes this time and the chicken wings were already very soft. At this time, I turned to high heat to collect the juice.
12.
At the beginning, when there is still a lot of soup, don't turn the juice too often, just turn it over to prevent it from sticking.
13.
When this is the case, the soup is very thick, and you have to stir-fry it continuously to coat the chicken wings and chestnuts evenly.
14.
Until the moisture is almost harvested, you can see the oil coming out of the soup. Of course, some people prefer to have a lot of soup, which is used for bibimbap, just as it was in the previous step, but the soup is dried and tastes better!
Tips:
Friends who are familiar with rice sprouts know that rice sprouts like to use sweet glutinous rice wine for cooking, because the sweet glutinous rice wine has a sweet taste, so I don’t need to put additional sugar, and its sweetness is just right for cooking, so it can be omitted The novice struggled with how much sugar to put. In our place, glutinous rice wine is very easy to buy. If it is really difficult to buy, you can use red wine or rice wine with 1/2 teaspoon sugar instead. But if you can buy it, rice shoots are strongly recommended for novices to use sweet glutinous rice wine for cooking, the effect is unexpectedly good!
