Shao Style Braised Chicken Wings

Overview

Shaoxing cuisine is a famous dish rich in the water town culture of the Han people in the Jiangnan area. It is an important part of Han nationality’s food culture. Shaoxing cuisine uses freshwater fish, shrimp, river freshness, poultry, and beans as the main cooking ingredients. It focuses on crispy and glutinous rice, original soup, light oil, avoid spicy, and strong juiciness. Fresh ingredients are often used with pickled foods, steamed and stewed, and paired with Shaoxing rice wine. The dish is mellow, sweet, and has an endless aftertaste. With the changes of the times, the tastes of Shaoxing people have also changed, especially young people, who accept all kinds of dishes and like to add a few red peppers to the dishes to increase the spiciness and stimulate the taste buds. The same goes for my family. Even my mother-in-law accepts chili peppers and knows that pickled fish must be spicy and flavorful. But what remains the same is pickling, curing, and braised... Chicken wings have always been my son's favorite, and they are cooked in various ways for him to eat. Braised in rich red sauce is also a good choice.

Tags

• baking
• home cooking
• old man
• late night snack
• dinner with friends
• summer recipes
• jiangsu and zhejiang snacks
• chicken wing root
• cinnamon
• dried red chili pepper
• edible oil
• garlic meat
• ginger
• mother and child soy sauce
• rice wine
• star anise
• white sugar
• white vinegar
• fragrant leaves

Ingredients

Steps

1. 1 Wash the wings and drain the water

   

2. 2 Put cold water into the pot, add chicken wings, 3 slices of ginger, 10ML of white vinegar, 5ML of cooking wine, blanch the water, bring to a boil and cook for 2 minutes, take out the wing roots and wash them with warm water

   

3. 3 Heat the cooking oil in the pan, immediately add the ginger, garlic, and red pepper. Do not burn the pepper

   

4. 4 Add the wing roots and stir-fry for about 2 minutes

   

5. 5 Add rice wine, sugar, all spices, and soy sauce and cook for about 1 minute to color the chicken wings

   

6. 6 Then add about 100ML of boiling water, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for about 20 minutes, stir-frying several times with a spatula to prevent sticking (must be boiling water)

   

7. 7 Remove the juice from the fire

   

8. 8 It’s out of the pot