Concubine Chicken Wings

Concubine Chicken Wings

　　A traditional famous dish from Shaanxi Province, originating in the Tang Dynasty and considered an imperial delicacy of that era. Made with chicken wings and a variety of seasonings, it earned its name because Yang Yuhuan, the beloved Imperial Concubine, had a particular fondness for this dish. Yang Yuhuan, the favorite consort of Emperor Li Longji (Emperor Xuanzong of Tang), was admired for her graceful plumpness and was also extremely particular about her food, having a passion for delicious cuisine—chicken wings being her absolute favorite. Following her instructions, the imperial chefs carefully studied and refined the recipe, selecting tender chicken wings and pairing them with various seasonings. They employed the steaming method commonly used in the Tang Dynasty, which helps retain the original flavors of the ingredients. The basic preparation method is as follows: Clean the chicken wings and place them in a basin. Marinate them with cooking wine and soy sauce for half an hour. Then, deep-fry them in hot rapeseed oil (about 80% heat) until they turn golden brown, then remove and drain the oil. Next, deep-fry pre-boiled eggs in a pan until they develop a “tiger skin” appearance, then remove and drain. Place the eggs in the center of a bowl, and arrange the chicken wings neatly around them. Add chicken broth, scallions, ginger, salt, soy sauce, star anise, cinnamon, cloves, Sichuan peppercorns, cardamom, and MSG. Steam everything over medium heat in a steamer until fully cooked, then remove and discard the broth and seasonings. Invert the mixture onto a plate. Heat the reserved cooking liquid, add a bit of warm starch to thicken it, drizzle in some rendered chicken fat, adjust the flavor with MSG, and pour the sauce over the dish on the plate. Its flavor profile is characterized by a golden-red color, tender yet firm texture, soft and smooth mouthfeel, rich and mellow taste, long-lasting aftertaste. It is a high-protein, low-fat delicacy. (Xi'an)