[Shacha Food] Braised Chicken Wings with Shacha Sauce

Overview

My family prefers chicken wing roots to chicken legs. Whether fried, steamed or grilled, chicken wing roots are easier to cook. The meat is also relatively tender. Today's chicken wings are cooked using a braised method, which is very delicious. It’s simple to make, delicious and not irritating.

Tags

• hot dishes
• home cooking
• chinese banquet
• children
• old man
• late night snack
• dinner with friends
• spring recipes
• chicken wing root
• light soy sauce
• old ginger
• onions
• rapeseed oil
• shacha sauce
• white sugar

Ingredients

Steps

1. 1 Prepare the raw materials: chicken wing roots, onions, ginger, sand tea sauce, light soy sauce, sugar, rapeseed oil;

   

2. 2 Slice the ginger and shred the onion; wash and dry the chicken wing roots, use a toothpick to poke holes on the front and back of each chicken wing root, you can poke a little more for more flavor;

   

3. 3 Heat the wok and pour in appropriate amount of rapeseed oil;

   

4. 4 Add ginger slices and onion shreds and saute until fragrant;

   

5. 5 Add chicken wing roots and fry until the surface is slightly brown;

   

6. 6 Add appropriate amount of sand tea sauce;

   

7. 7 Add appropriate amount of sugar;

   

8. 8 Add appropriate amount of light soy sauce;

   

9. 9 Add appropriate amount of water;

   

10. 10 Bring to a boil over high heat, simmer over medium-low heat until cooked, and then over high heat to reduce the juice;

    

11. 11 Turn off the heat and serve.