Homemade Curry Wings Recipe

Curry and winter go hand in hand.

The stronger the cold, the more irresistible its rich flavor becomes~ As if the strong taste brings warm steam with it.

Recently, Beijing's winter has been getting colder, and the demand for meat is also increasing significantly,Chicken wings are quick and simple ingredients that are hard to do without in a busy household.Main ingredients Chicken wings 12 pieces, Potatoes Ribbons 1 piece, Chinese cabbage

　　1 piece, ginger Onions

Lemon

1 piece, a little cooking oil, curry sauce 50g, salt 5g, rice wine 10ml Potatoes 1 piece, carrot 1 root, raw Ginger 30g, Onion 50g, Lemon 1 piece, a little cooking oil, 50g curry sauce, 5g salt, 10ml cooking wine Steps

13. When the soup is thickened, turn off the heat and cover to simmer for five minutes before removing.

1. Rinse chicken wings thoroughly.

2. Cut two slashes on both sides of each chicken wing to facilitate maturation and flavor penetration.

3. Marinate the chicken wings with rice wine and salt for twenty minutes to remove the fishy smell. Rub them repeatedly by hand during this time.4. Wash, peel, and cut potatoes and carrots into pieces according to your preference.

5. Cut onions into small pieces.6. Heat a little oil in a pot, add ginger slices and stir-fry over medium heat until fragrant. 7. Switch to low heat and place chicken wings skin-side down; this helps remove the fat on the skin better.

8. Flip the chicken wings when they are partially cooked to ensure even browning. Add onions and stir-fry for two minutes.9. Pour in enough hot water to just cover the ingredients.10. Add curry sauce, stir well,

11. Add a little lemon juice

to enhance the flavor. Keep stirring until evenly distributed, then switch to low heat and put on the lid; simmer for about 15 minutes.12. Frequently check the pot's condition and stir during this time.

13. The sauce thickens when it is ready, turn off the heat immediately, cover, let it sit for five more minutes before removing.

14. Savor the meaty aroma paired with curry; enjoy!

15. Tips

1. Use very little oil in the pot!Chicken wings themselves will release fat, so use minimal oil. 2. Use hot water!

Using cold water will cause the ingredients to contract and affect taste and texture.

14. Chicken flavor with curry, la-la-la, enjoy!

Tips

1. A little oil must be used in the pot!

1. There will be some fat from the chicken wings themselves, so a little oil is enough!!2. Boiling water must be added!

Adding cold water will cause the ingredients to shrink and affect taste and texture! Adding cold water can cause the ingredients to shrink, affecting taste and texture