Simple and Delicious Curry Chicken Wings
1.
Beat the chicken wings three times in the middle back, soak them in clean water for half an hour, and remove them under water control;
2.
Put vegetable oil in the pot to heat, and put the chicken skin in the wings down;
3.
Fry until golden on both sides and remove;
4.
Cut white onion into pieces, cut green onion into hob pieces, slice ginger, leave the base oil to heat, put all the ingredients in;
5.
After stir-frying the aroma, add the fried chicken wings, stir-fry evenly and add light soy sauce;
6.
Continue to stir fry evenly, add boiling water to cover the chicken wings;
7.
After the water is boiled again, add the curry cubes;
8.
Cook until the curry is melted, adjust the heat to medium and low, cover and simmer for 10 minutes, then open the cover, high heat to thicken the soup and transfer it out of the pot.
Tips:
Fry the chicken wings first, which will allow some of the fat in the chicken wings to separate out, and at the same time help keep the shape of the chicken wings in the stewing process;
I use ready-made curry cubes for making curry rice, or you can use curry powder to taste, the flavor will be stronger;
The chicken wings are half-cooked after being fried, so the simmering time should not be too long, and the soup with curry cubes is easy to thicken, so remember not to mash the pot over medium-to-low heat.