Stuffed Chicken Wings with Seasonal Vegetables

Name: Stuffed Chicken Wings with Seasonal Vegetables
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Chicken wings; carrot; potato; olive oil; salt; Soy sauce; Sugar; Oyster sauce; Right amount

by Mo Yan catlam

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This dish looks good and has a sense of accomplishment! It tastes good too!
But it’s not easy to remove the bones of chicken wings. I made five chicken wings. At first, it was very difficult for two. Later, I also mastered a little skill. The latter three are easier to deal with. You can use kitchen scissors and a small knife to assist, I believe you will find your own skills!
This dish is good for banquets, it’s not bad, I believe, and kids will definitely like it too, haha

Ingredients

Stuffed Chicken Wings with Seasonal Vegetables

1. Take out the chicken wing in advance to thaw; then use kitchen scissors or a knife to take out the bones of the chicken wing;

2. Add a little salt to the prepared chicken wings and marinate light soy sauce for later use;

3. Peel and cut carrots into thin strips;

4. Peel and shred potatoes;

5. Stuff the shredded carrot and potato into the chicken wing;

6. Add a spoonful of oyster sauce to the bowl, a little white sugar and appropriate amount of water, mix well and set aside;

7. Heat olive oil in a pan; fry the chicken wings;

8. Turn over and fry the other side while frying;

9. Color both sides and add the tuned sauce; cook until the juice is collected!

Tips:
Don't throw away the bones from the chicken wings. You can throw them away when making the soup. They will be delicious!
In addition, I just fry the chicken wings like this, the carrots and potato shreds are more refreshing, which is good, but if you like to eat softer, you can simmer it with a little more water!
Disconnect the connection between the front and back of the two bones first. I think it's easier to deal with this!