Chinese Chicken Wings
Dear Recipe Goldmine Buddies,
I ultimately got this recipe down! As some of you could know, I didn't get it around the first try (sob, wrong ratios and lots of leftovers); it proved to become elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took 4 times--LOL).
The ingredients in this recipe are straightforward as well as the wings are scrumptious (even my daughter, who by no means eats flappers (the bony part in the wing, asked for seconds). Should you do not include them within a main meal, they would almost certainly make tasty party appetizers. Hope you enjoy 'em.
Regards,
Cookin' Dad
P.S. Subsequent, I am going to attempt a Chinese fried wing recipe. Yet another elderly Chinese lady gave me a recipe orally, but with no ratios. I'll see if there are lots of leftovers when I make them (LOL).
30 chicken wings (flappers only)
2 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
three 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 becoming cautious to not burn garlic.
Next, add wings and cook for few minutes until light brown. Also it is essential in the course of this portion of cooking cycle to make positive wings get coated with garlic, ginger, red pepper flakes and green onion.
Next, pour rice wine over wings and stir them for 1-2 minutes before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to make sure wings are evenly coated. Turn down fire just a little, cover wok and simmer wings for about 20 minutes, removing lid and stirring every 3 minutes or so. It truly is Really Crucial to make certain that once you stir, the wings around the bottom of the wok are stirred towards the top so that the sauce flavor will probably be evenly distributed.
At the finish from the 20 minute simmering cycle, take away lid from wok and turn up heat just a little bit. Stir wings each and every minute or so. Cook wings till they've glazed appearance (about five to 10 minutes). Serve with white rice.
NOTE: Any added sauce leftover in wok could be spooned over rice. You might also most likely make whole chicken wings (use about 12-13 and lengthen simmering time possibly 10-15 minutes to allow flavors to penetrate meaty portion of wing).
Dear Recipe Goldmine Buddies,
I ultimately got this recipe down! As some of you could know, I didn't get it around the first try (sob, wrong ratios and lots of leftovers); it proved to become elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took 4 times--LOL).
The ingredients in this recipe are straightforward as well as the wings are scrumptious (even my daughter, who by no means eats flappers (the bony part in the wing, asked for seconds). Should you do not include them within a main meal, they would almost certainly make tasty party appetizers. Hope you enjoy 'em.
Regards,
Cookin' Dad
P.S. Subsequent, I am going to attempt a Chinese fried wing recipe. Yet another elderly Chinese lady gave me a recipe orally, but with no ratios. I'll see if there are lots of leftovers when I make them (LOL).
30 chicken wings (flappers only)
2 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
three 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 becoming cautious to not burn garlic.
Next, add wings and cook for few minutes until light brown. Also it is essential in the course of this portion of cooking cycle to make positive wings get coated with garlic, ginger, red pepper flakes and green onion.
Next, pour rice wine over wings and stir them for 1-2 minutes before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to make sure wings are evenly coated. Turn down fire just a little, cover wok and simmer wings for about 20 minutes, removing lid and stirring every 3 minutes or so. It truly is Really Crucial to make certain that once you stir, the wings around the bottom of the wok are stirred towards the top so that the sauce flavor will probably be evenly distributed.
At the finish from the 20 minute simmering cycle, take away lid from wok and turn up heat just a little bit. Stir wings each and every minute or so. Cook wings till they've glazed appearance (about five to 10 minutes). Serve with white rice.
NOTE: Any added sauce leftover in wok could be spooned over rice. You might also most likely make whole chicken wings (use about 12-13 and lengthen simmering time possibly 10-15 minutes to allow flavors to penetrate meaty portion of wing).
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