Dry-Braised Chicken Wings

Dry-Braised Chicken Wings

　　【Ingredients】

　　 250g chicken wings, 75g pork fat, 50g peanut oil, 15g each of ginger and garlic pieces, 30g broad bean paste, 5g each of soy sauce and salt, 2g MSG, 1g pepper, 25g each of coarse chopped green onions and cooking wine, 10g sugar, 2 eggs.

　　 【Preparation method】

　　 Marinate the chicken wings with salt, cooking wine, and pepper. Mix the eggs and dry starch into a batter and coat the wings evenly. Peel and dice the pork fat, then stir-fry until cooked in hot oil. Heat oil in a wok to 60% heat, add the chicken wings one by one and deep-fry until golden brown, then remove. Pour out excess oil from the pan, stir-fry the broad bean paste until it turns red, add some broth and simmer briefly. Remove the bean paste residue, then add the pork fat cubes, ginger, garlic, and green onions, along with soy sauce, cooking wine, and sugar. Simmer until fully flavored and tender, then adjust seasoning.

　　 【Features】

　　 A Sichuan-style dish. Featuring chicken wings as the main ingredient and prepared by dry-braising, the finished dish has a deep red color, tender and fragrant chicken wings, and a savory, spicy, and slightly salty taste. Sichuan cuisine offers a variety of ways to cook chicken wings, and dry-braising is one of them.