How to make braised chicken wings, let’s make it!

Chicken wings are a part of the chicken and can be cooked in a variety of ways. Although there is less meat on the wings, they taste very tasty. Braising is a type of cooking method. The soup of braised chicken wings is relatively delicious, the method is simple, and it can also be used to mix with rice. You can also add onions to taste.

1. Wash the chicken wings, chop them in the middle, add cooking wine, salt and pepper, mix well with your hands, marinate for 20 minutes, heat oil in a pan, add whole garlic and ginger slices and stir-fry until fragrant. Pour in the marinated chicken wings and fry until the moisture is dry, fry until the chicken wings are slightly yellow and a little burnt, add onions, light soy sauce, dark soy sauce, and rock sugar, continue to stir-fry, so that the chicken wings are evenly colored and slightly brown. Add boiling water, almost covering the chicken wings, which is about 2/3, cover the pot, and simmer on low heat for about 15 minutes. Then open the lid and cook over high heat to reduce the sauce. Stir constantly to prevent the bottom from getting stuck. When the sauce is thick enough to coat the chicken wings, turn off the heat! Blanch the broccoli in boiling water and put it on a plate with rice and chicken wings.

2. Wash the chicken wings, drain the water, and make a few small cuts; slice the ginger, put a proper amount of oil in the pan, and sauté the ginger slices; then put the chicken wings in and fry slowly until the chicken wings are golden brown, add a proper amount of light soy sauce, dark soy sauce, and cooking wine; then add a proper amount of water, bring to a boil, and add rock sugar. Cover the pot and simmer on low heat for about 15 minutes; turn to high heat until the sauce thickens.

3. Rinse the chicken wings with water. Pour cold water into a cooking pot, add chicken wings and cooking wine, and cook for 2 minutes. Cut the green onion into sections and the ginger into slices. Take out the cooked chicken wings, wash them with warm water and drain. Use a knife to cut the surface of the chicken wings twice so that they can be seasoned when cooked. Mix salt, light soy sauce, dark soy sauce, sugar and water to make a sauce and mix well. Pour oil into a frying pan, wait until the oil temperature rises, then put the chicken wings skin side down and fry over low heat. Fry until the skin turns golden brown then turn over and fry again. After frying until both sides are golden brown, add scallion and ginger slices and stir-fry until fragrant. Pour in the sauce, with enough water to almost cover the chicken wings. Bring to a boil over high heat, skim off the foam, cover with lid, turn to low heat, and simmer for about 15-20 minutes. Use chopsticks to poke the water until there is no blood, then add appropriate amount of sugar to enhance the flavor. Cook over high heat until the soup thickens and serve.