The method for making stewed chicken wings

Strongly recommend this dish, no water needed to make it fall-off-the-bone tender and full of flavor.Chicken wings, for the New Year, when guests come over at home, everything is a rush. This convenient dish (no need to watch the fire, won't burn on the pan, ready when time is up), really suits lazy people and everyone alike. Additionally, my little girl loves these chicken wings so much; I've made them many times already, far better than those fried chicken wings from foreign fast-food restaurants.Fry chicken wings. Chicken wings,

1 pound of chicken wings,One small onion, A small spoon of sesame oil,Half a small spoon of dark soy sauce, Half a small spoon of light soy sauce,2 small spoons of oyster sauce, 2 small spoons of char siu sauce,A quarter small spoon of pepper powder, A quarter small spoon of five-spice powder,

1 small spoon of sugar,

An appropriate amount of ginger and garlic

1 Marinate the chicken wings by cutting two slashes on each side, then flip them over to cut two more.

2 Mix 2 small spoons of oyster sauce, 2 small spoons of char siu sauce, half a small spoon of dark soy sauce, half a small spoon of light soy sauce, 1 small spoon of sugar, a quarter small spoon of pepper powder, and a quarter small spoon of five-spice powder to make the marinade.

3 Combine the chicken wings with the marinade and let them marinate for more than half a day. Peel and cut the onion into threads, wash and slice the ginger, and peel and slice the garlic.4 Pour 1 small spoon of sesame oil into the inner pot of an electric rice cooker or multi-cooker, then add the onion and ginger threads. Place the marinated chicken wings and garlic slices on top, turn it on. Or place a small amount of cooking oil in the inner pot of an electric rice cooker, add onion and ginger slices, place the marinated chicken wings and garlic slices on top, and turn it on.

5 After stewing for about ten minutes, flip the chicken wings over midway, continue stewing for another ten minutes, until the sauce is reduced to a glaze.

Tip:

1 Chicken wings should have cuts on both sides after cleaning to ensure full flavor penetration.

2 The seasoning made with oyster sauce, sugar, dark soy sauce, light soy sauce, oyster sauce, and char siu sauce is very appealing. It not only works for stewed chicken wings but also makes a delicious meat marinade.3 You can add a little bit of white spirit to remove the gamey smell and enhance the flavor, but my daughter enjoys it too, so I didn't add it; for adults, adding some white spirit or cooking wine is better. 4 Using onions as a base ensures the chicken wings won't stick to the bottom and prevents burning. Although no water is added, the onions absorb the sauce after heating, making them even more delicious.

Seeing the surprise at the end~~ My little girl made an appearance in these photos~~ Indeed, since having a child, taking photos has become quite challenging; she was busy around helping out, running back and forth.

4. Using onions at the bottom can make the chicken wings more delicious; secondly, they will not burn at the bottom, no water added, but after heating, the juice is absorbed by the chicken wings, making them even tastier.

See the surprise behind~~ My daughter made a special appearance in the photos~~ Indeed, since having a child, taking photos has become very difficult. She was there bustling around, running back and forth.