Braised Wings

Overview

Wing Zhong and Wing Root are my husband’s favorites, and he only eats braised chicken, so let’s make some Braised Wing Zhong

Wash the chicken wings and score them diagonally on both sides with a knife
Add cold water to the pot, add chicken wings and add appropriate amount of Sichuan peppercorns
Heat the water over high heat. After the water boils, simmer for about two to three minutes. Skim off the blood foam and remove the wings. Keep some of the peppercorns and remove them together
Rock sugar, star anise, cinnamon, ginger and set aside
Heat some oil in a pot
Add the blanched chicken wings, ginger, cinnamon, star anise and rock sugar and stir-fry for a while
Add cooking wine, light soy sauce, dark soy sauce and stir-fry
Stir-fry for two or three minutes and then add hot water until the wings are completely covered. Cook on high heat for 2 minutes, then on medium to low heat for 20 minutes
When the amount of water is lower than the center of the wings, turn to high heat to collect the juice. Flip at any time to avoid sticking to the pan
Leave some juice in the pan, add some chopped green onion and serve on a plate