Chicken wings with water chestnut(bi qi ji chi )

Chicken wings with water chestnut

Introduction:

"Water chestnut: water chestnut of Cyperaceae belongs to shallow water perennial herb, which is eaten as a vegetable by bulb. In ancient times, it was called Fu Peng (Fu Peng), commonly known as horseshoe, also known as Di Li, because it is shaped like horseshoe and chestnut. To call it horseshoe only refers to its appearance; to say that it is like chestnut, it is not only similar to chestnut in shape, but also similar in taste, composition and function. It is also known as chestnut because it results in mud. Water chestnut has purple black skin, white meat, sweet and juicy taste, crisp and delicious. It has been known as underground Sydney since ancient times, and is regarded as Jiangnan ginseng by northerners. Water chestnut is not only a fruit, but also a vegetable. It is a popular product in season. The corm of water chestnut contains about 21% carbohydrate and 1.5% protein, which can be eaten raw or cooked. It can also be used as raw material for processing, storing and extracting starch. Traditional Chinese medicine believes that it has the functions of relieving thirst, digestion and antipyretic. Water chestnut tastes sweet and crisp, rich in nutrients, including protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates. It can be eaten raw, used for cooking, made into starch and used as Chinese medicine. "

Production steps:

Step 1: cut 4 chicken wings from the joint and wash them.

Step 2: peel and wash water chestnut, wash scallion, cut into sections, and shred ginger.

Step 3: prepare a little starch and a spoonful of sugar.

Step 4: add proper amount of vegetable oil into the pot, pour in white granulated sugar, stir fry over low heat until the sugar changes color, add 2 teaspoons of white vinegar and proper amount of water, and boil to sweet and sour water.

Step 5: put the cooked sweet and sour water into a bowl.

Step 6: wash in a pan, heat oil, stir fry shredded ginger and scallion.

Step 7: add chicken wings and stir fry.

Step 8: stir fry until the skin of chicken wings is yellowish, add a spoonful of white vinegar and a spoonful of cooking wine and cook.

Step 9: add proper amount of soy sauce, sweet and sour water and proper amount of water to boil.

Step 10: add water chestnut and stir fry until half of the water is left.

Step 11: heat until dry, thicken with starch.

Step 12: add scallion and stir fry well.

Materials required:

Water chestnut: 10

Chicken Wings: 4

Scallion: right amount

Ginger: right amount

Starch: right amount

Sugar: 1 teaspoon

Vegetable oil: right amount

Soy sauce: right amount

White vinegar: 3 teaspoons

Cooking wine: 1 teaspoon

Note: when boiling sugar, be sure to use a small fire.

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: sweet and sour

Chinese PinYin : Bi Qi Ji Chi