Chinese Chicken Wings
Dear Recipe Goldmine Pals,
I finally got this recipe down! As a number of you might know, I didn't get it around the initial try (sob, incorrect ratios and a lot of leftovers); it proved to be elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took four times--LOL).
The ingredients in this recipe are basic as well as the wings are delicious (even my daughter, who never ever eats flappers (the bony component from the wing, asked for seconds). Should you don't consist of them inside a major meal, they would most likely make tasty party appetizers. Hope you get pleasure from 'em.
Regards,
Cookin' Dad
P.S. Next, I'm going to attempt a Chinese fried wing recipe. Another elderly Chinese lady gave me a recipe orally, but with no ratios. I'll see if there are many leftovers when I make them (LOL).
30 chicken wings (flappers only)
2 tablespoons cooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup minced green onions
1/8 teaspoon red pepper flakes
2/3 cup rice wine
1 cup soy sauce
three tablespoons brown sugar *
* Mix this with SOY SAUCE until partially dissolved.
Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and becoming cautious to not burn garlic.
Next, add wings and cook for handful of minutes until light brown. Also it really is important throughout this component of cooking cycle to produce certain wings get coated with garlic, ginger, red pepper flakes and green onion.
Next, pour rice wine over wings and stir them for 1-2 minutes ahead of adding the brown sugar/soy sauce mixture. Stir for about 1 minute to ensure wings are evenly coated. Turn down fire a bit, cover wok and simmer wings for about 20 minutes, removing lid and stirring every 3 minutes or so. It's Really Important to make confident that when you stir, the wings around the bottom of the wok are stirred to the best to ensure that the sauce flavor will be evenly distributed.
At the finish on the 20 minute simmering cycle, remove lid from wok and turn up heat somewhat bit. Stir wings every single minute or so. Cook wings till they have glazed appearance (about 5 to ten minutes). Serve with white rice.
NOTE: Any added sauce leftover in wok could be spooned over rice. You may also possibly make entire chicken wings (use about 12-13 and lengthen simmering time possibly 10-15 minutes to enable flavors to penetrate meaty element of wing).
Dear Recipe Goldmine Pals,
I finally got this recipe down! As a number of you might know, I didn't get it around the initial try (sob, incorrect ratios and a lot of leftovers); it proved to be elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took four times--LOL).
The ingredients in this recipe are basic as well as the wings are delicious (even my daughter, who never ever eats flappers (the bony component from the wing, asked for seconds). Should you don't consist of them inside a major meal, they would most likely make tasty party appetizers. Hope you get pleasure from 'em.
Regards,
Cookin' Dad
P.S. Next, I'm going to attempt a Chinese fried wing recipe. Another elderly Chinese lady gave me a recipe orally, but with no ratios. I'll see if there are many leftovers when I make them (LOL).
30 chicken wings (flappers only)
2 tablespoons cooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup minced green onions
1/8 teaspoon red pepper flakes
2/3 cup rice wine
1 cup soy sauce
three tablespoons brown sugar *
* Mix this with SOY SAUCE until partially dissolved.
Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and becoming cautious to not burn garlic.
Next, add wings and cook for handful of minutes until light brown. Also it really is important throughout this component of cooking cycle to produce certain wings get coated with garlic, ginger, red pepper flakes and green onion.
Next, pour rice wine over wings and stir them for 1-2 minutes ahead of adding the brown sugar/soy sauce mixture. Stir for about 1 minute to ensure wings are evenly coated. Turn down fire a bit, cover wok and simmer wings for about 20 minutes, removing lid and stirring every 3 minutes or so. It's Really Important to make confident that when you stir, the wings around the bottom of the wok are stirred to the best to ensure that the sauce flavor will be evenly distributed.
At the finish on the 20 minute simmering cycle, remove lid from wok and turn up heat somewhat bit. Stir wings every single minute or so. Cook wings till they have glazed appearance (about 5 to ten minutes). Serve with white rice.
NOTE: Any added sauce leftover in wok could be spooned over rice. You may also possibly make entire chicken wings (use about 12-13 and lengthen simmering time possibly 10-15 minutes to enable flavors to penetrate meaty element of wing).
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