Chinese Chicken Wings
Dear Recipe Goldmine Buddies,
I ultimately got this recipe down! As a few of you could possibly know, I did not get it on the 1st try (sob, wrong ratios and a great deal of leftovers); it proved to become 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 straightforward and the wings are delicious (even my daughter, who in no way eats flappers (the bony part from the wing, asked for seconds). In the event you never contain them within a major meal, they would almost certainly make tasty celebration appetizers. Hope you get pleasure from 'em.
Regards,
Cookin' Dad
P.S. Next, I'm going to try a Chinese fried wing recipe. Another elderly Chinese lady gave me a recipe orally, but with no ratios. I will see if there are lots of leftovers when I make them (LOL).
30 chicken wings (flappers only)
two 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
3 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 being careful to not burn garlic.
Next, add wings and cook for few minutes till light brown. Also it is important during this portion of cooking cycle to make certain wings get coated with garlic, ginger, red pepper flakes and green onion.
Subsequent, pour rice wine more than wings and stir them for 1-2 minutes just before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to make sure wings are evenly coated. Turn down fire a bit, cover wok and simmer wings for about 20 minutes, removing lid and stirring each 3 minutes or so. It is Very Essential to produce certain that once you stir, the wings on the bottom in the wok are stirred to the leading to ensure that the sauce flavor will probably be evenly distributed.
In the finish in the 20 minute simmering cycle, get rid of lid from wok and turn up heat somewhat bit. Stir wings each minute or so. Cook wings till they have glazed appearance (about five to 10 minutes). Serve with white rice.
NOTE: Any added sauce leftover in wok can be spooned more than rice. You could also possibly make whole chicken wings (use about 12-13 and lengthen simmering time perhaps 10-15 minutes to permit flavors to penetrate meaty component of wing).
Dear Recipe Goldmine Buddies,
I ultimately got this recipe down! As a few of you could possibly know, I did not get it on the 1st try (sob, wrong ratios and a great deal of leftovers); it proved to become 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 straightforward and the wings are delicious (even my daughter, who in no way eats flappers (the bony part from the wing, asked for seconds). In the event you never contain them within a major meal, they would almost certainly make tasty celebration appetizers. Hope you get pleasure from 'em.
Regards,
Cookin' Dad
P.S. Next, I'm going to try a Chinese fried wing recipe. Another elderly Chinese lady gave me a recipe orally, but with no ratios. I will see if there are lots of leftovers when I make them (LOL).
30 chicken wings (flappers only)
two 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
3 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 being careful to not burn garlic.
Next, add wings and cook for few minutes till light brown. Also it is important during this portion of cooking cycle to make certain wings get coated with garlic, ginger, red pepper flakes and green onion.
Subsequent, pour rice wine more than wings and stir them for 1-2 minutes just before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to make sure wings are evenly coated. Turn down fire a bit, cover wok and simmer wings for about 20 minutes, removing lid and stirring each 3 minutes or so. It is Very Essential to produce certain that once you stir, the wings on the bottom in the wok are stirred to the leading to ensure that the sauce flavor will probably be evenly distributed.
In the finish in the 20 minute simmering cycle, get rid of lid from wok and turn up heat somewhat bit. Stir wings each minute or so. Cook wings till they have glazed appearance (about five to 10 minutes). Serve with white rice.
NOTE: Any added sauce leftover in wok can be spooned more than rice. You could also possibly make whole chicken wings (use about 12-13 and lengthen simmering time perhaps 10-15 minutes to permit flavors to penetrate meaty component of wing).
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