Cola rice cake chicken wings
Overview
Coke chicken wings are my eldest child’s favorite. So are the rice cakes. In this way, the rice cake is fried, the shell is crispy, and it is delicious when dipped in the sweet and sour juice. And this time I also added lemon juice, which tastes sweet, sour and fruity, so delicious!
Tags
Ingredients
Steps
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Prepare main ingredients. The chicken wings are 500 grams, the rice cake actually uses half a bag of 200 grams, and the plastic bottle of Coke actually uses more than half the bottle.
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Make two cuts on both sides of the chicken wings, add an appropriate amount of cooking wine, 1 tablespoon of salt and a little sesame oil and marinate for ten minutes.
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Slice ginger and cut green onion into sections. Prepare lemon juice. You can also use fresh lemon.
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Pour a little oil into the pan, heat it to 50% and fry the rice cake slices over low heat until both sides are slightly brown, take them out and put them on a plate.
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The rice cake does not need oil. Add the remaining oil in the pot and fry the chicken wings until both sides change color and become slightly charred, which makes it more delicious.
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After frying, add ginger and green onions and stir-fry until fragrant. Add a little cooking wine and stir-fry evenly.
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Pour in half the bottle of Coke until it just covers the chicken wings. Add appropriate amount of dark soy sauce, cover and simmer for 5 minutes.
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Add appropriate amount of light soy sauce and lemon juice to adjust to your preferred sweetness and sourness. Reduce the sauce over high heat until the soup is thick and then turn off the heat.
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Place the chicken wings on the rice cake, remove the ginger and green onion, and pour the soup over it.
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Such a big plate was almost eaten by the little guy alone. I can't believe it!
