Braised chicken wings in brown sauce(hong shao ji bao chi )

Braised chicken wings in brown sauce

Raw materials for making braised chicken wings

There are 500g wings, 1000g light chicken, 325g lean meat, 1400g chicken soup, 17.5g ham, 75g monosodium glutamate, a little soy sauce, 13g butter, a little chestnut powder, a little onion and ginger.

The processing steps of braised chicken wings are as follows:

1. First, boil the wings in boiling water for about half an hour, immerse them in cold water, wash the sand on them, then arrange the wings with bamboo mat, put them in the middle of the pot (that is, boil them with warm fire) for three hours, take out the wings, boil them with clean water for three hours, then take out the wings, put them in clean water for about ten minutes, boil them for six hours, remove the bone, soak them for ten hours, boil them with clean water for three hours, and then soak them with clean water for two hours The odor can be eliminated.

2. Boil with onion, ginger, yellow rice wine and chicken soup for 30 minutes, then put the wings into the porcelain pot without anything else, add chicken soup, light chicken, lean meat, ham, monosodium glutamate, soy sauce and ground chestnut powder, steam in the cage for 4 hours and take out (lean meat, ham and wing soup are not required), then remove the chicken bones, put the meat on the bottom of shark fin, and then boil with chicken soup, add ground chestnut powder and monosodium glutamate and thicken with glass Serve it, then sprinkle some ham.

The characteristics of braised chicken wings are as follows

It's fragrant, soft and smooth. It's pepper sauce color. It's suitable for all seasons.

Braised chicken wings in brown sauce

Braised chicken wings is a delicious traditional snack, which belongs to Guangdong cuisine. This dish is fragrant, soft and smooth, with pepper sauce color. It can nourish the blood and nourish the body. It is suitable for all seasons.

essential information

Braised chicken wings in brown sauce

Raw materials

Baoji (500g), Guangji (1, 1000g), lean meat (325g), chicken soup (1400g), ham (17.5g), monosodium glutamate (75g), soy sauce (a little), butter (13g), chestnut powder (a little), onion and ginger (a little).

Production process

1. First, boil the wings in boiling water for about half an hour, immerse them in cold water, wash the sand on them, then arrange the wings with bamboo mat, put them in the middle of the pot (that is, boil them with warm fire) for three hours, take out the wings, boil them in clean water for three hours, then take out the wings, immerse them in clean water for about ten minutes, boil them for six hours, remove the bone, immerse them for ten hours, then cook them in clean water for three hours, and then immerse them in clean water for two hours The odor can be eliminated.

2. Add chicken soup, light chicken, lean meat, ham, monosodium glutamate, soy sauce and ground chestnut powder. Steam for four hours and take out (lean meat, ham and wing soup are not required). Then remove the chicken bone, put the meat on the bottom of shark fin, boil the chicken soup, add ground chestnut powder and monosodium glutamate, and thicken with glass Serve it, then sprinkle some ham.

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Chinese PinYin : Hong Shao Ji Bao Chi