how to make braised chicken wings and chicken gizzards
Chicken wings are a beloved food, not only due to their nutritional value but also because of their delicious taste. Various cooking methods can transform them into delightful dishes, and a nutritious stewed chicken wing dish that captures children's taste buds is even more perfect!
Main ingredients
2 catties of medium chicken wings Sweet potato 1 piece Potato 1 piece Rib 1 piece Broccoli 1 piece Auxiliary ingredients
A handful of garlic heads
A little sugar Coriander leaves 1 bunch Fresh ginger 1 piece Green onion slices 1 piece Bell pepper (green) A little Bell pepper (red)1 piece Chili powder A little Doubanjiang sauce A little Soy sauce A little To begin making the stewed chicken wings, first blanch them with boiling water to remove blood residue. Do not use boiling water for cooking; it is easy to overcook and make them too soft. Marinate in soy sauce for 30 minutes. Peel the carrots and cut them into cubes, green and red peppers into cubes, sweet potatoes and potatoes peeled and cut into pieces. Keep only the broccoli florets. Peel the garlic heads and set aside; slice the garlic greens. First, cook the harder-to-cook sweet potatoes, carrots, and yams in oil until they are soft. Then add chili powder, green and red peppers for flavoring, along with doubanjiang sauce, sugar, and salt. Cover and simmer for 5 minutes.
Add chicken wings and legs, gently stir-fry them, then cover and cook for another 15 minutes.
Serve out of the pot, place on a plate, arrange the chicken wings neatly, and add some coriander leaves to garnish; it is delicious!Remember not to overcook the vegetables as they will be cooked further with the chicken wings; If you want good presentation for the green and red peppers, add them along with the chicken wings.
Peel and dice the carrots, cut the green and red peppers into chunks, peel and slice the sweet potatoes, and peel and cube the potatoes.Cut the broccoli florets only. First, cook the harder-to-cook sweet potatoes, potatoes, and carrots in oil until soft. Then add the chili powder and green and red peppers to marinate.Add the bean paste, sugar, salt, and simmer for 5 minutes. Place chicken wings and
thighs
into the pot and gently stir-fry them briefly before covering and cooking for 15 minutes.Remove from heat, plate the dish, arrange the chicken wings well, and add a few coriander sprigs. Delicious! Cooking Tips
Be mindful not to overcook the vegetables as they will be cooked further with the chicken.
If you want the green and red peppers to look nice on the plate, place them with the chicken wings at the end.
Remember not to cook the vegetables for too long, as they will be cooked with the chicken wings later. If you want the peppers to look good on the plate, you can add them along with the chicken wings.
