Name: Shao Style Braised Chicken Wing Root
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chicken Wing Root; 10g Sugar; 8 slices ginger; 30ML Cooking oil; 1 small piece Cinnamon; 3 pcs Dried red chili; 20ML Mother and son soy sauce; 2 tablets Bay leaf; 2 cloves Garlic meat; 1 piece star anise; 25ML Rice wine; 10ML White vinegar

Shao Style Braised Chicken Wing Root

by Qingming's sweetness and sweetness

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Shaoxing cuisine is a famous dish rich in the culture of the Han nationality water town in the south of the Yangtze River. It is an important part of the food culture of the Han nationality. Shaoxing cuisine uses freshwater fish, shrimps, poultry, and beans as the main cooking ingredients. It pays attention to crispy and glutinous, original soup and juice, light oil to avoid spicy, strong juice, and often fresh ingredients are used with cured meats and steamed and stewed. Paired with Shaoxing rice wine, it is mellow and sweet, with endless aftertaste.
The taste of Shaoxing people has changed as the times change, especially young people who accept various dishes and like to add a few red peppers to the dishes to increase the spiciness and stimulate the taste buds. My family is the same, even my mother-in-law accepted chili, and she knew that pickled fish must be spicy and flavorful.
But the same thing is pickled, cured, braised...
Chicken wings have always been my son's favorite. Various ways of eating are changed and cooked for him. Braised in thick oil and red sauce is indeed a good choice. "

Shao Style Braised Chicken Wing Root

1. Wash the wing roots and drain the water

Shao Style Braised Chicken Wing Root recipe

2. In a pan under cold water, put chicken wings, 3 slices of ginger, 10ML white vinegar, 5ML cooking wine, blanch in water, boil on high heat and boil for 2 minutes, take out the roots of the wings and wash with warm water

3. Put the cooking oil in the hot pan, immediately add the ginger, garlic, and red pepper. Don’t fry the pepper.

4. Add the wing roots and stir fry for about 2 minutes

5. Add rice wine, sugar, all spices, mother and son soy sauce and cook for about 1 minute to color the chicken wings

6. Then add about 100ML of boiling water to boil on high heat, turn to low heat, add a lid and simmer for about 20 minutes, stir fry several times with a spatula in the middle to prevent sticking to the pan (must be boiling water)

7. Big fire harvest juice

8. Out of the pot

Tips:
It is best to wash chicken wings with warm water after blanching, so that the chicken will not shrink easily. When blanching, add white vinegar to have the effect of sterilization and easy cooking. During the cooking process, add water at one time. If you like hot water, add a few red peppers. To enhance the taste of this dish, I didn’t add salt, only mother and son soy sauce (Shaoxing special soy sauce)