Teriyaki Chicken Wing Root
1.
Shred a large piece of ginger, cut 2 cloves of garlic, and cut green onions into sections.
2.
Use a knife on both sides of the bones on the side of the chicken wing root to make it easier to pickle.
3.
Add shredded ginger, 2 tablespoons of soy sauce, 1 tablespoon of white wine, a little pepper and 1 tablespoon of honey to the chicken wing roots. Cover with plastic wrap and marinate for 2-4 hours. Turn one down in the middle.
4.
Pour a little oil in the pan, and add the chicken wings when it is 50% hot.
5.
Fry on medium-low heat until golden on one side, turn it over, and pour in the ginger shreds when marinating the chicken wings. Fry until golden on both sides.
6.
Pour out most of the fat in the pot, add a spoonful of rice wine and stir fry for a while. Add a large bowl of water, add a spoonful of oyster sauce, a spoonful of dark soy sauce,-a spoonful of light soy sauce, 2 teaspoons of sugar, add the shallots and garlic, cover the pot and simmer for 15 minutes. Turn the chicken wings halfway.
7.
After fifteen minutes, if the juice is still too much, the juice will be collected on high heat. Be careful not to collect too dry and leave some soup. Add a spoonful of honey and stir well and turn off the heat.
8.
Use chopsticks to pick out the roots of the chicken wings, remove the ingredients in the soup, and pour the soup on the roots of the chicken wings.
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