Braised chicken wings in oyster sauce(hao you men ji chi )

Braised chicken wings in oyster sauce

Introduction:

"Chicken wings in oyster sauce. The color is crimson and yellowish, with light sauce aroma and a little fresh fragrance. The chicken wings are smooth and juicy. The taste is salty and fresh, mild and not greasy. The taste is soft and salty, soft and fresh, not as strong as sauce. "

Production steps:

Step 1: make two oblique cuts on chicken wings to make it tasty. Blanching and supercooled water control dry standby.

Step 2: put oil in the pan, fry chicken wings with yellowish on both sides, and pour out all the oil.

Step 3: put the chicken wings aside (I'm lazy, but if it wasn't for the pan, it would be served), stir fry ginger slices and garlic slices.

Step 4: pour in oyster sauce and tomato sauce, 2:1, stir fry over low heat. Make sure the fire is light.

Step 5: add water, put chicken wings, water will submerge chicken wings. Bring to a boil over high heat and simmer over low heat for ten minutes.

Step 6: taste the taste. Add 1 / 3 teaspoon salt and 1 / 2 teaspoon pepper. Don't be salty. The seasoning is lighter than your own feeling, because you need to collect the juice.

Step 7: when collecting the juice, turn over the chicken wings first, the juice will soon dry, and then turn the other way, so that both sides are very beautiful. Soup thick wrapped in chicken wings, very attractive. Put some chicken essence to improve the taste.

Materials required:

Chicken Wings: moderate

Ginger slices: right amount

Garlic slices: appropriate amount

Tomato sauce: right amount

Oyster sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: later: 1, the purpose of tomato sauce is to neutralize the color and taste of oyster sauce. This saves sugar, and the color is bright red. Ketchup and oyster sauce are the golden partners for cooking meat. 2. When frying chicken wings, Xiaoyi lights the fire. Don't rush to turn it over. You can move the pan. If it's fried well, you can move it yourself. It's easy to peel if you use chopsticks. 3. Be careful in seasoning. No matter what dish is salty, it will be a failure. Because although salt is the first of all flavors, it is also the enemy of all flavors. So before the juice is collected, the taste should be lighter. This is the truth of all stewing and braising! 4. In the process of collecting juice, we should keep watch and turn over, so that the color can be uniform and beautiful. 5. This dish is super delicious with rice, and bibimbap with soup is also good! My taste reference: eight chicken wings, two spoons of oyster sauce, one spoonful of tomato sauce. A third of a teaspoon of salt and half a teaspoon of pepper. A third of a teaspoon of chicken essence.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Men Ji Chi