Oil Free Pan Fried Chicken Wing Stew In 30 Minutes (红烧鸡翅)
红烧鸡翅 (Hong Shao Ji Chi)
A delicious chicken wing stew using the unique pan frying technique, the resulting wings are super tender with thick and tasty juices, ready in 30 minutes.
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2 lb chicken wings1 green onionA few slices of ginger3 tablespoon soy sauce2 tablespoon sugar
Preparation Time: 5 minutes
Cooking Time: 25 minutes
1. Get 2 lb chicken wing, rinse clean, cut into the joints to break into separate pieces.
2. Heat a non sticky wok using high power, place the chicken wings evenly to the wok, no overlaps, cover the wok, cook for 2 minutes, then turn heat to medium.
3. Cook one side for 10 minutes or until the skin turns golden brown, flip to cook the other side for 10 minutes or until the skin turns golden brown and the meat is fully cooked (no fresh blood coming out of the bones). Always cover the wok.
4. Add 1 coarse chopped green onion, a few slices of ginger, 3 tablespoon soy sauce, 2 tablespoon sugar, stir evenly, then cover the wok, cook for 2-5 minutes to let the juices thicken and the meat mixes with the juice nicely, stir and flip occasionally.
Chicken wings are very simple and quick to cook at home. It is a great dinner choice after a tiring long working day. Find out more Chinese chicken wing recipes.
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