The imperial concubine’s chicken wings is a traditional famous dish in Sichuan Province, belonging to the Sichuan cuisine. The chicken wings are cut into pieces with wine and turn into a rose color, giving the appearance of a drunken imperial concubine. The giant wings are good at flying, and flying is a metaphor for the imperial concubine. Got its name. The color of the dish is golden and shiny, with a slight lychee flavor in the freshness, the texture is soft and glutinous, and the aftertaste has the lingering aroma of wine.
Method 1
Ingredients preparation
Ingredients: 400 grams of chicken wings, 10 grams of winter bamboo shoots, 2 chives, 1 small piece of ginger, appropriate amount of starch,
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Royal Chicken Wings
Seasoning: 30 grams of cooking oil, 1 tsp of sesame oil, 3 tsp of soy sauce, 2 tbsp of stock, 3 tsp of cooking wine, 1 tsp of refined salt, appropriate amount of rock sugar, MSG 1/2 tsp.
Preparation steps
1. Take the middle section of the chicken wings, remove the fine hairs, wash them, boil them with hot water and set aside;
2. Cut the green onions into long sections;
3. Slice ginger;
4. Slice winter bamboo shoots;
5. Put oil in the wok, add rock sugar and stir-fry until the sugar liquid turns into gold. When it turns yellow, add the chicken wings and stir-fry. At the same time, add onions and ginger and stir-fry until fragrant. Add salt, MSG and soy sauce to taste. After stir-frying evenly, add wine and stock and cook over low heat for 20 minutes;
Method 2
Ingredients preparation
12 chicken wings; 200g carrots; 4g Sichuan salt, 1g MSG, 1g pepper, 50g rock sugar juice, red wine 150 grams, 15 grams of ginger, 50 grams of green onions, 10 peppercorns, 750 grams of clear soup, 5 grams of sesame oil, and 100 grams of cooked apple oil.
Production steps
Royal Chicken Wings
1. Remove the tips of the chicken wings one by one, cut them into two sections and 24 sections, wash them with Sichuan Salt (2 grams) and pepper, mix well, soak for 30 minutes, then put into boiling water to remove dirt, take out 1 pot, cut the carrots into "green fruit shape", and cook in boiling water.
2. Place the wok on high heat, add cooked vegetable oil, add ginger and scallions, stir-fry briefly, add clear soup, rock sugar juice, red wine, pepper, add chicken wings, bring to a boil over high heat, then simmer slowly About 1 hour. When the sauce is thick and the meat is thickened, remove the chicken wings from the heat and take a small casserole. Arrange the small wings on the bottom of the hot pot and arrange the large wings neatly along the edge of the pot like a chrysanthemum. Pour in the original soup and add wine and MSG
< p>3. Put the pot on a high fire, scoop out the overcooked lard, and when it is 60% hot, add 90 grams of green onions and fry until fragrant. Then add the mushrooms and fry for a few times. Remove with a colander and pour in In the casserole, cover the casserole and let it sit for about a quarter of an hour. Stew the raw materials until the flavor is cooked, pour cooked lard on it, put it on a plate [2] and serve.Method 3
Ingredients preparation
Ingredients: appropriate amount of chicken wings
Royal chicken wings
Accessory ingredients: salt , red wine, green onion, appropriate amount of ginger slices, pepper, rock sugar juice, pepper, sesame oil, chicken essence, and a small amount of clear soup.
Preparation steps
1. Wash the chicken wings and boil them in boiling water to remove the blood foam, then take them out and marinate them with salt and pepper for a while.
2. Heat oil over high heat, lightly fry ginger and scallions.
3. Add clear soup, rock sugar juice, red wine, Sichuan peppercorns, add chicken wings, bring to a boil over high heat and then simmer over low heat.
4. When the sauce is thick and the meat is soft, add chicken essence, remove from the pot and put on a plate, drizzle with sesame oil and serve.
Method 4
Ingredients preparation
500 grams of clean chicken wings. 40 grams of soy sauce, 15 grams of ginger, 20 grams of green onions, 150 grams of red wine, 5 grams of sugar, 100 grams of beer, and a little salt.
Preparation steps
1. Chop off the tips of the chicken wings, then chop each chicken wing into two sections, add salt, soy sauce, ginger, and green onions and marinate for one hour.
2. Put 50 grams of oil in the wok, heat it up, add the chicken wings, stir-fry until cooked, add red wine and beer, add sugar, add an appropriate amount of water, boil and skim. Pour into a casserole and simmer, then use high heat to reduce the thick soup.
Method Five
Ingredients Preparation
Ingredients: 600 grams of chicken wings
Accessories: 200 grams of carrots, 50 grams of lychees
Concubine Chicken Wings
Seasoning: red wine, white sugar, green onions, ginger, salt, cooking wine, MSG, pepper, sesame oil, peanut oil, and peppercorns
Preparation steps
1. Cut the carrots into thick diamond-shaped pieces, blanch them and set aside. Wash the chicken wings, cut them with a knife, put them into a bowl, add cooking wine, monosodium glutamate, refined salt, pepper, and Sichuan peppercorns and marinate them for 30 minutes, then blanch them in a pot of boiling water. Wash and fluff the ginger; wash and cut the green onions into sections.
2 Heat the base oil in the pot, sauté the ginger and onion, add the chicken wings and stir-fry, add red wine, clear soup, refined salt, monosodium glutamate, and white sugar, add the pepper bag, and use Simmer over low heat for 40 minutes.
3 When the chicken is cooked through and the soup is thick, add the carrots, remove the pepper packets, and surround the carrots and lychees when placing on a plate.
Notes
1. Master the taste of lychee, which is sour in the mouth and sweet in the aftertaste, which is different from the sweet and sour taste.
2. Choose tender chicken wings.
3. Control the heat and simmer slowly over low heat to enhance the flavor.