Braised Chicken Wings

Overview

I don’t know if it’s because of the sleepiness of spring and autumn, but lately I’ve always wanted to make and eat light and simple meals. My family said that I was not active in eating and had problems with my thinking. Among meat dishes, I think chicken is considered bland. I wonder if anyone else shares the same views as me. The chicken meat is tender, easy to cook and tasty, and it is delicious just by cooking it simply. Today I used the simplest and traditional method to make a dish of chicken wings. It was so delicious that there was no soup left.

Tags

• hot dishes
• home cooking
• chicken wing root
• edible oil
• old soy sauce
• rock sugar
• boiling water
• chopped green onion
• ginger slices
• salt

Ingredients

Steps

1. 1 Put water in the pot, add the chicken wing roots after the water boils, cook for about 3 minutes, and remove.

   

2. 2 Take another pot, put a little oil in the pot, add rock sugar, and cook over low heat until the rock sugar turns into water and turns yellow. (The picture shows me boiling it with water, but the effect is not very good. I didn’t take a photo of the one that added oil, so I used this instead)

   

3. 3 Add chicken wing roots, stir-fry, add chopped green onion and ginger slices and stir-fry evenly.

   

4. 4 Add boiling water to cover the base of chicken wings.

   

5. 5 Add salt and dark soy sauce, cover and simmer for about 20 minutes. When there is not much soup left, reduce the juice over high heat. It is recommended not to reduce the juice too much, because the rice mixed with the soup is also very delicious.

   

6. 6 Serve on a platter.