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Braised Soy Sauce Chicken Wings With Bamboo Shoots

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Ingredients

Adjust Servings:
12 chicken wings
50g winter bamboo shoots
10g shiitake mushroom
seasoning
green onions
sliced ginger
chicken powder
2 star anise
2 teaspoons Sichuan pepper oil
1 tablespoon cooking wine
2 tablespoons cornstarch
3 tablespoons soy sauce
500g chicken soup
1000g cooking oil

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Braised Soy Sauce Chicken Wings With Bamboo Shoots

Features:
  • Stir frying
Cuisine:

    Braised  Chicken Wings With Bamboo Shoots is a Shandong cuisine.  It is famous for its juicy and soft meat. Every part of the chicken wings is tasty. Then the meat is soft fulling of meat juice. Even the bones are soft and yummy.

    • 70 minutes
    • Serves 2
    • Easy

    Ingredients

    • seasoning

    Directions

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    Tips

    1. Braising longer make the meat softer and juicier. Cover and braise between 20 minutes to 40 minute to reach the best taste.

    2. You can use dried mushroom and braised it without steaming. Both methods have a different flavor.  Steaming before braising shiitake mushroom can keep the original tastes. While without steaming, the shiitake mushroom spread its taste over the dish, it also has a good flavor.

    Steps

    1
    Done
    5 minutes

    Wash winter bamboo shoots, blanch them in a boiling pot  Remove and drain. Cut them into slices. 

    2
    Done
    5 minutes

    Wash the shiitake mushrooms and steam until cooked. Remove the stems and cut into slices.

    3
    Done
    5 minutes

    Cut off the tip of the chicken wings. Wash and clean. And then cut into two pieces from the joint.

    4
    Done
    25 minutes

    Put the chicken into a bowl. Add a little soy sauce, cooking wine and salt.  Mix well and marinate to 20 minutes.

    5
    Done
    5 minutes

    Preheat the wok with oil. Fry chicken wings until golden brown.  Remove and drain oil.

    6
    Done
    5 minutes

    Use the remaining oil to fry star anise. Then add chopped green onions and sliced ginger. Fry until fragrant. 

    7
    Done
    5 minutes

    Add cooking wine and chicken wings,  stir-fry for 2 minutes. Add soy sauce, salt, chicken soup and bring to a boil.

    8
    Done
    30 minutes

    Add winter bamboo shoots, shiitake mushroom slices. Cover, Simmer with the small fire until chicken wings become tasty, for at least 20 minutes.

    9
    Done
    5 minutes

    Remove the cover. Mix cornstarch and water in another bowl. Pour into the pot. Switch to high heat and cook until soup thickens. Drizzle with sesame oil. Serve.

    Lucy Xue

    Meeting you is so nice. I am happy to share my passion for all things that are salted, sweet and savory. I hope pleasure, happiness, and nourishment can be found in every food we make today.

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