Chicken wings in soy sauce

Chicken wings in soy sauce

Introduction:

"Cantonese like to make chicken with soy sauce. It's a classic dish. Almost every restaurant has it. I thawed some chicken wings this time. I was worried about how to make them well. I suddenly remembered that I had made chicken with soy sauce before. I'll make chicken wings with soy sauce this time."

Production steps:

Step 1: wash the chicken wings and dry them slightly;

Step 2: put seasoning into the pot, put about half of the pot of water, bring to a boil, harvest slowly, boil until about half of the pot of water, the main reason is that the soup can not pass the surface of the chicken wings, wait until the shrimp eye water (the water is slightly rolling, but not rolling, with small bubbles), put in the chicken wings, and constantly pour the soup on the chicken wings with a spoon;

Step 3: turn over the chicken wings from time to time, and continue to pour the soup on the chicken wings with a spoon until the wings are cooked and colored. Use chopsticks to prick the thick part of the meat to see if there is blood flow. If there is no blood flow, it means that it is cooked for about 30 minutes, but the time also depends on the size of the chicken wings.

Materials required:

Complete chicken wings: 6-8

Raw soy sauce: 150ml

Veteran: 50ml

Sugar: 3 tbsp

Ginger: 4 tablets

Zanthoxylum: about 10

Star anise: 1

Fragrant leaves: 3-4 pieces

Tangerine peel: 2 pieces

Licorice: 3-4 tablets

Black tea: 1 tbsp

Cooking wine: 2 tbsp

Note: don't roll the soup too much, it's easy to scald the chicken skin, and the skin is easy to be cooked, but the inside is not yet cooked, so soak it slowly.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh