Rice dumplings with chicken wings

Rice dumplings with chicken wings

Introduction:

"I don't like zongzi. I always think it's not much different from glutinous rice. It's probably related to the environment I live in. There are many Dai people here. Glutinous rice is their staple food every day, and there are glutinous rice mixed with red beans, peanuts and corn on the street every day. I don't like to eat zongzi, so I never make zongzi at home, but life is like this. The more people who can't make zongzi, the more lucky they are. Every year, a few friends still send me some zongzi, so I use these zongzi to make all kinds of dishes to eliminate them. "

Production steps:

Step 1: peel the rice dumplings and cut them into small pieces.

Step 2: put the cut rice dumplings into the oil pan, fry them on both sides and take them out.

Step 3: fry the chicken wings with the remaining oil.

Step 4: add ginger and star anise and fry until fragrant.

Step 5: put a bowl of water to boil, add appropriate amount of salt, soy sauce, soy sauce, rock sugar, stew chicken wings with medium and small fire.

Step 6: when the soup is half dried, add the fried rice dumplings and cook them together.

Step 7: add a little monosodium glutamate after juice collection, pour in a little sesame oil, stir fry evenly, and then out of the pot.

Materials required:

Zongzi: two

Chicken Wings: 4

Edible oil: right amount

Salt: right amount

Star anise: one

Ginger: a small piece

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

MSG: right amount

Note: the dumplings used to make dishes must be sugar free or salty.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh