Stewed Wing Roots with Corn Casserole

Name: Stewed Wing Roots with Corn Casserole
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Fruit corn; 4 Chicken Wing Root; 2 pcs star anise; 2 pcs Tsaoko; 2 pcs Dried red chili; 2 tablets Bay leaf; 1g Cinnamon; 2g ginger; Some salt; 3 tablespoons Soy sauce; 1 tablespoon Cooking Wine; Some Chicken noodles; 3 pieces Chives

by Anbao's Tiger Mom

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

My husband bought some chicken wing roots and let me make them for my children, but Anbao said he was tired of grilling chicken wings. Okay, for my mother, I had to change another way to satisfy this picky baby!
This dish uses fruit corn from the Young Pioneers, which has its own sweetness, so the chicken wings are salty and fresh with a little sweetness, which enriches the taste. The dishes were robbed as soon as they were on the table, and the family was full of praise.

Stewed Wing Roots with Corn Casserole

1. Prepare ingredients;

Stewed Wing Roots with Corn Casserole recipe

2. Soak the roots of chicken wings in cold water to thaw;

3. Sliced ginger

4. Pour the ginger slices and all seasonings into the roots of the chicken wings, and marinate them for half an hour;

5. The corn is cleaned and cut into small pieces into the casserole;

6. Add the marinated chicken wing roots, marinade and all spices;

7. Add an appropriate amount of water, as far as possible to cover the ingredients;

8. After the high heat is boiled, turn to a low heat and simmer for about an hour.

Tips:
1. Soak the roots of chicken wings in cold water for a longer time, the blood inside is easier to squeeze out;
2. Do not add too much water to avoid overflow;
3. It is best not to walk away when the fire is boiling, lest the water overflows after boiling, you don’t need to stare at it after turning to a low fire.