Ingredients
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12 chicken wings
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50g winter bamboo shoots
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10g shiitake mushroom
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seasoning
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green onions
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sliced ginger
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chicken powder
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2 star anise
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2 teaspoons Sichuan pepper oil
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1 tablespoon cooking wine
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2 tablespoons cornstarch
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3 tablespoons soy sauce
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500g chicken soup
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1000g cooking oil
Directions
Tips
1. Braising longer make the meat softer and juicier. Cover and braise between 20 minutes to 40 minute to reach the best taste.
2. You can use dried mushroom and braised it without steaming. Both methods have a different flavor. Steaming before braising shiitake mushroom can keep the original tastes. While without steaming, the shiitake mushroom spread its taste over the dish, it also has a good flavor.
Steps
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1
Done
5 minutes
|
Wash winter bamboo shoots, blanch them in a boiling pot Remove and drain. Cut them into slices. |
|
2
Done
5 minutes
|
Wash the shiitake mushrooms and steam until cooked. Remove the stems and cut into slices. |
|
3
Done
5 minutes
|
Cut off the tip of the chicken wings. Wash and clean. And then cut into two pieces from the joint. |
|
4
Done
25 minutes
|
Put the chicken into a bowl. Add a little soy sauce, cooking wine and salt. Mix well and marinate to 20 minutes. |
|
5
Done
5 minutes
|
Preheat the wok with oil. Fry chicken wings until golden brown. Remove and drain oil. |
|
6
Done
5 minutes
|
Use the remaining oil to fry star anise. Then add chopped green onions and sliced ginger. Fry until fragrant. |
|
7
Done
5 minutes
|
Add cooking wine and chicken wings, stir-fry for 2 minutes. Add soy sauce, salt, chicken soup and bring to a boil. |
|
8
Done
30 minutes
|
Add winter bamboo shoots, shiitake mushroom slices. Cover, Simmer with the small fire until chicken wings become tasty, for at least 20 minutes. |
|
9
Done
5 minutes
|
Remove the cover. Mix cornstarch and water in another bowl. Pour into the pot. Switch to high heat and cook until soup thickens. Drizzle with sesame oil. Serve. |
