German kitchen version of braised chicken wings
People in Germany especially want to eat braised chicken wings, so they go to the Chinese Super League to buy yellow rock sugar, use large pieces of yellow rock sugar, self-melt when oiled, sugar color the chicken wings, choke the pot with star anise cinnamon ginger and garlic slices, put chicken wings and dried chili wedges, light soy sauce and dark soy sauce cooking wine to heat the water, otherwise the chicken will shrink and have no taste, simmer over low heat for 40 minutes. Paired with two vegetarian dishes, nutritious and healthy! My husband said it was the best chicken wing he had ever eaten 🙂 A German has a Chinese stomach! Hahaha
How to make the German kitchen version of braised chicken wings
Step 1
The chicken wings bought in German supermarkets are whole wings, which need to be cut into two sections and dehaired, and a few openings are made on the chicken wings, but they can be done or not, because the final stewing time is relatively long, and the chicken wings are easy to rot
Step 2
Bring the water to a boil, add 4 slices of ginger, add a spoonful of cooking wine, add chicken wings, remove the blood, and cook
Step 3
Put a small amount of olive oil and 50 grams of yellow rock sugar in the pot, stir-fry, then add the chicken wings and stir-fry, this is the sugar color
Step 4
Until the chicken wings are golden brown, add star anise cinnamon dried chili pepper ginger slices, add a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, and then add hot water that has not covered the chicken wings, be sure to use hot water, otherwise the taste will not be good, cover the pot and slow for 40 minutes, add salt and serve
Step 5
Let’s eat! Guten Appetit!!
Cooking tips for the German kitchen version of braised chicken wings