Stewed Chicken Wing Roots in Casserole

Name: Stewed Chicken Wing Roots in Casserole
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken Wing Root; 20g Peanut oil; 10g Sugar; 1 shallot; 1 piece ginger; 1 piece star anise; 1g pepper; 2 tablets Bay leaf; 2 tablets Dried hawthorn; 2 tablespoons Soy sauce; 2 tablespoons Cooking Wine; 1g salt

by Haitian Yishi 6305

4.6 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Chicken wing roots are often made for children at home. There is actually a trick to make delicious. That is to stew in a casserole and just buy a pound and put it in the casserole. The casserole has a very good heat preservation effect. It can be simmered for about half an hour with a slow fire. It can keep warm even if it is away from the fire. It is really convenient. After it was done, the child praised it as he ate, and ate several of them in one go!

Stewed Chicken Wing Roots in Casserole

1. Wash the roots of the chicken wings to remove the fine fluff

2. Put in a pot of boiling water, add two slices of ginger and 1 spoon of cooking wine, cook until the foam comes out, remove and rinse

3. Put in a casserole

4. Pour the oil into the pan and heat it up, then pour the sugar in and stir fry until the sugar color comes out

5. Add water (to prevent splashing)

6. Add other ingredients except salt and boil

7. Pour into the casserole

8. Put it on the fire and simmer until the soup thickens and season with salt

Tips:
The casserole helps to maintain the temperature and can make the meat softer. If you don't have it, you can just use the wok to simmer, the process is the same.