How to make three cups of chicken wings?

Cut the chicken wings into two pieces with a knife, boil them in a pot with cold water, blanch them to remove the blood foam, and set aside. If you are not used to blanching, you can omit it.

Prepare the ingredients as follows.

Ginger slices are a key ingredient in this dish. You must not miss them. A dozen slices are enough.

Millet pepper enhances the flavor. If you can’t eat spicy food, you can omit it. In addition, if you don’t have millet pepper, you can use dried chili pepper instead.

Fresh basil is very important. If you can’t buy it, use dried basil instead, but it will definitely lose a lot of points.

Taiwanese rice wine is the best rice wine, and Taiwanese black sesame oil is used for sesame oil, not the kind used in our cold dishes.

Mix light soy sauce, dark soy sauce, black sesame oil, rice wine, and rock sugar and set aside.

Here in a pan, add an appropriate amount of sesame oil and salad oil, add ginger slices, and slowly fry the ginger slices over medium heat until the edges of the ginger slices are golden.

Add garlic and millet pepper, stir-fry with a spatula until fragrant.

Pour in the previously blanched chicken wings and continue to stir-fry over medium heat until the skin of the chicken wings is slightly golden.

Pour in the sauce prepared in step 4, stir-fry a few times with a spatula, wrap it evenly on the chicken wings, cover the pot, reduce the heat to low and simmer slowly. Use a spatula to turn the chicken wings occasionally to allow them to brown evenly.

About 15 minutes, when the soup begins to thicken, add fresh basil leaves and cover the pot. After 5 minutes, drizzle some black sesame oil and serve.

Three cups of fragrant chicken wings are ready, can’t wait to take a bite!

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