Braised chicken wings with soybeans

Overview

Chicken wing roots can also be replaced with chicken legs, which contain elastin that can strengthen blood vessels and skin. Soybeans are rich in protein and calcium, and with a little chickpeas, they are even more nutritious. This dish is quite suitable for our place where it is warm but also cold and rainy. In the place of nostalgia, the showers have first stopped, and the fragrance lingers on the lips and teeth. Even if there is, who can tell me the taste of it?

Tags

• hot dishes
• chicken wing root
• cinnamon
• dried chili pepper
• garlic
• onions
• soybeans
• starch
• vinegar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the soybeans in advance, wash and cut the onions, ginger and garlic and set aside.

   

2. 2 Add scallions and ginger slices to the pot, add the wing roots and blanch them.

   

3. 3 Dip the blanched chicken wings in soy sauce to prevent them from sticking to the pan, and reserve the soup from the blanched chicken wings for later use.

   

4. 4 Fry the wing base in oil until golden brown, then remove and set aside.

   

5. 5 Pour new oil into the pot, add onion, ginger, garlic, Sichuan peppercorns, cinnamon, and dried chili until fragrant, then pour in sugar color (optional), starch water and freshly blanched chicken stock, and then pour in an appropriate amount of water.

   

6. 6 After boiling, add chicken wing roots and soybeans, add salt and appropriate amount of vinegar, cover the pot and simmer for thirty minutes.

   

7. 7 The soup is poured over the rice and served with the chicken wings, which is very delicious.