Sesame oil chicken wings
Overview
When watching gourmet food videos, I often see Baodao's sesame oil chicken. Different counties, cities, and stores have different recipes. Later, I referred to James's video and learned how to make it based on everyone's strengths and my own conditions.
Tags
Ingredients
Steps
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After defrosting, put the chicken wings into a large bowl, cover the chicken wings with cold water, add 1 tsp of refined salt, mix well, and soak for 20 minutes to remove the smell of blood and ice.
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Put the wolfberry seeds into a small bowl, rinse briefly, drain the water, add about 1/4 cup of white wine, and soak.
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Cut the red dates open and core them, and slice the ginger with the skin on.
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Turn on the pot over medium heat, add 2 tablespoons of vegetable oil as base oil, add chicken wings and fry.
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Fry until light brown. The main thing is to set the shape so that the chicken wings will not ooze blood. Dish them up and set aside.
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Put about 2 tablespoons of sesame oil in the pot, add ginger slices, fry over medium-low heat until the ginger slices are fragrant.
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Add chicken wings and red dates.
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Add 2 tablespoons of sesame oil and stir-fry briefly.
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Pour into the stone soup pot, add water to cover the chicken wings, add 1/4 cup of white wine, 1 tsp of refined salt, 1 tsp of pepper, 5 grams of rock sugar, and 1 slice of angelica root. Bring the soup to a boil, reduce the heat and simmer until the chicken wings are soft, about 30 minutes.
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After the chicken wings are stewed until soft, pour the wine and wolfberry seeds into the soup pot, stir a few times, and taste it. If it is not salty enough, add a little salt, and the chicken wings are done.
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Because the soup is oily, you can scoop up the soup from the noodles and put it in another pot.
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It is very suitable to add green vegetables, such as cabbage, cabbage core or lettuce, etc. The green vegetables can absorb the oil of the soup and the green vegetables have a tender and smooth taste, which complements each other. Enjoy!
