Roasted Chicken Wing Root with Quail Egg

Name: Roasted Chicken Wing Root with Quail Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Chicken Wing Root; 400g quail eggs; 10 Dried shiitake mushrooms; piece ginger; 1 spoon Braised Sauce; 2 pieces Shallots; 5 Dried red pepper; 1 green pepper; 1 spoon Old godmother; a little Thirteen incense

by Love in the Fish Eye-YU

4.7 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

2

I went to the market and bought some quail eggs. I originally wanted to cook the pork belly. I thought that the roots of the chicken wings would be cooked faster with less time, and everyone was hungry, waiting to eat with their mouths open, so I burned the two together. Very good, the chicken wing roots are not delicious, the quail eggs are full of braised sauce, and the rice is very fragrant.

Roasted Chicken Wing Root with Quail Egg

1. Prepare the required materials

2. Soak the chicken wings in advance to remove the blood, and then blanch them to remove the odor after washing.

3. Soak dried shiitake mushrooms, boil quail eggs and remove the shells, prepare other ingredients

4. Put chicken wing roots, quail eggs, dried shiitake mushrooms, ginger slices, shallots, and Laoganma into the automatic pot

5. Add the braised sauce, thirteen incense and 500ML water and cover the pot

6. The automatic pot selects the "receiving sauce" braised pork menu, the time is 58 minutes, in fact the meat will be simmered at 35 minutes

7. Add green pepper slices when collecting the juice

8. Add shallots and salt and stir-fry evenly to enhance the flavor

Tips:
The taste of chicken wings will be better if they are blanched in water; and it is easy to "chai" in the taste, so just mature, don't stew too much.