Every Chinese family love braise chicken. And almost every family is making this dish during the Spring Festival. Even though the recipe is the same, the tastes are always different.
sliced green onions
1 small piece ofcinnamon
2 tablespooncooking oil
1 tablespoondark soy sauce
4 tablespoonlight soy sauce
2 small piecesrock sugar
It is necessary to peal ginger since it has an uncomfortable taste.
Blanch the meat to remove blood and impurities.
If you need to add water to stewing, you should add hot water. Because when adding cold water, the meat will contract instantly. The meat won’t be tender after stewing.
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Wash chicken wings. Blanch for a few minutes. Remove from pot and drain.
Heat oil in the pot. Add chicken wings into the pot and stir-fry evenly. Fry for a little while.
Add green onion and ginger and stir well. Add dark soy sauce and light soy sauce and stir evenly.
Add boiling water until it covers chicken wings. Add star anise and cinnamon, bring to a boil over high heat. Turn to medium heat and add rock sugar when the soup thickens. Stir fry until the rock sugar melts. About 15-20 minutes, chicken wings are well-done. (Don't put too much hot water. Don't add salt)