Braised chicken wings

Overview

I made the brine and kept it in the refrigerator. I used it to marinate meat and eggs from time to time to make the marinade taste richer. Although it is not as good as a professional brine shop, it can also be served as a family dish to satisfy your cravings.

Tags

• cold dishes
• home cooking
• lunch
• dinner
• brown sugar
• chicken wings
• clear water
• cornstarch
• ginger
• old brine
• old soy sauce
• onion
• oyster sauce
• refined salt
• rice wine
• rock sugar
• soy sauce paste
• brine

Ingredients

Steps

1. 1 Clean the chicken wings and put them into the pot. Pour cold water up to the surface of the chicken wings. Pour in 1 tablespoon of rice wine and 1 teaspoon of refined salt. Slice the onions and flatten the ginger into the pot and raise the heat to medium.

   

2. 2 Stir the ingredients in the pot and let the blood seep out slowly.

   

3. 3 Bring to a boil, then reduce to low heat and simmer for 5 minutes.

   

4. 4 After the time is up, rinse the chicken wings with cold water and add ice water until the chicken wings are cooled.

   

5. 5 Pour the juice into the pot, bring it to a boil, add seasonings to taste, reduce the heat, put in the chicken wings and soak them for about 20 minutes, use a chopstick to prick a hole in the thickest part of the meat, it will be fine if no blood comes out.

   

6. 6 Add 1/3 cup of brine, 1/2 tablespoon of soy sauce paste, 1/2 tablespoon of oyster sauce, and 1 teaspoon of cornstarch into the pot, stir constantly, raise the heat to high, and cook until big bubbles form, then turn off the heat.

   

7. 7 Pour the sauce over the chicken wings to make them more flavorful. Enjoy!