Home-style recipe for braised chicken wings

Method 1

Ingredients

10 chicken wings, cut green onions, 2 cloves of garlic, 2 slices of ginger , star anise, sugar, honey, cooking wine, salt, MSG.

Method

1. Pour cold water into the pot, bring to boil and take out the chicken wings.

2. Pour an appropriate amount of oil into the pot, heat it up, and add an appropriate amount of sugar.

3. After the sugar dissolves, put the chicken wings into the pot and color the chicken wings.

4. Add water until the chicken wings are covered. Add the star anise, scallions, garlic, ginger, cooking wine, salt, and a little honey.

5. Cover the pot and cook over medium heat to collect the juice. When the sauce reaches the ideal state, add MSG and turn the pot over high heat.

Method 2

Ingredients

Chicken wings, green onions, ginger, star anise, rice wine, rock sugar, MSG.

Method

1. Blanch the chicken wings, remove them and use oil to fry the chicken wings until they turn slightly brown on both sides.

2. Add onion, ginger and star anise, stir-fry over low heat until fragrant.

3. Pour in light soy sauce and dark soy sauce one to one, and pour it along the edge of the pot to remove the soy sauce smell. Add rice wine and rock sugar.

4. After boiling over high heat, add the chicken wings. The soup should be flush with the chicken wings. If not, add rice wine.

5. Cook over high heat until the soup is thick. Add some MSG to enhance the flavor and serve.

Method 3

Ingredients

500 grams of chicken wings, 2 cloves of garlic, star anise, white wine (or cooking wine), appropriate amount of oil, appropriate amount of salt, appropriate amount of dark soy sauce, Appropriate amount of light soy sauce.

Instructions

1. Wash the chicken wings 3-4 hours in advance, drain the water, then add light soy sauce and white wine to marinate.

2. After 3-4 hours, remove as much moisture from the surface of the marinated chicken wings as possible (to prevent oil splashing), and fry in an appropriate amount of 60% hot oil until both sides are golden brown.

3. Take out the chicken wings, pour out the excess oil in the pot, and sauté the garlic with a small amount of oil.

4. Pour the chicken wings into the pot, add water, dark soy sauce and star anise, mix well and simmer over medium heat.

5. Wait until the juice is basically dry and slightly gelatinous before serving.

Method 4

Ingredients

500 grams of chicken wings, 500 grams of cola, appropriate amounts of ginger, garlic, oil, soy sauce, millet pepper, and appropriate amount of rice wine.

Method

1. Wash the ginger, peel it and slice it into slices. Wash garlic and millet pepper; set aside.

2. Wash the chicken wings and use a knife to make a few slits on the surface of the wings.

3. Boil the water, then pour the chicken wings into the pot, simmer, remove and set aside.

4. Put cooking oil in the pot, heat it up, add ginger slices, garlic, millet pepper and saute until fragrant, add chicken wings, fry until both sides are golden brown, then add appropriate amount of rice wine.

5. Pour in cola, cover, and bring to a boil over medium heat.

6. Then turn to low heat and simmer for about 25 minutes.

7. During this period, pay attention to turning it to make the color even. When the cola is almost dry, use high heat to reduce the juice and the chicken wings can be taken out of the pot.

Method 5

Ingredients

5 chicken wings, 70 grams of fresh fungus, 5 slices of triangular oil tofu, 1 medium radish, 20 grams of rice, and peppercorns 1 gram, appropriate amount of salad oil, appropriate amount of fresh dew, appropriate amount of cornstarch, 120㏄ of water, 50㏄ of fresh dew.

Method

1. Wash the chicken wings and blanch them in boiling water until they change color. Remove them and soak them in fresh dew for marinating until set aside.

2. Blanch the fresh fungus in boiling water for 1 minute, remove, drain and cut into pieces of appropriate size; blanch the triangular oil tofu in boiling water for 1 minute to remove oil stains, remove Drain and set aside.

3. Wash and peel the radish, cut into 3 cm thick pieces, and then cut into half-moon shapes for later use.

4. Take a soup pot, put in the water and rice grains from Step 3 and cook until the radish becomes soft, then remove and wash it and set aside.

5. Heat the pan, add an appropriate amount of salad oil and heat it up, then add the peppercorns and saute until fragrant, then remove and set aside.

6. Put the chicken wings from Step 1 into the pot of Step 5 and fry them until they are brown, then add the fresh fungus, triangular oiled tofu from Step 2 and the radish from Step 4 and stir-fry briefly, then add water. , fresh dew and peppercorns from Method 5, braise until the chicken wings are cooked and flavourful.

7. Stir the cornstarch and water evenly, then add the gravy in step 6 until it becomes slightly thick