chicken wings (fast food)
Roasted Chicken Base Pack
How to make the essential chicken casserole for beginners (with very few ingredients and detailed steps)
The chicken wings are cut in half and washed, because I use frozen ones, which can be fishy, and I can’t stand a little of that flavor myself, so down the side! I would go through the blanching and washing to remove the smell. If you are using home-killed fresh chicken you can skip the blanching and go straight to the ginger frying step. (You can replace the chicken mid-wings with your favorite part of the meat that you like)
Chicken wings in a pan of cold water with a bottle of wine cap to remove the smell, cook over high heat until the foam comes out and the wings are cooked, turn off the heat and remove the wings from the pan to rinse the foam that sticks to the wings as well.
Add a little oil to the pan and add the ginger, also to remove the smell and add aroma.
Fry the chicken wings over medium-high heat until golden brown on one side, as they have been washed in water.
Turn over and add the onions.
Just wait for the other side to fry a bit too, before sautéing the onions and wings. (If you like white carrots, this step will taste better with diced white carrots)
Keep stirring to bring out the onion flavor.
Turn down the heat, add some roast chicken base, about two spoons, it’s not enough to taste, you can add more later, don’t put too much at once.
Add water to cover the chicken wings and bring to a boil over high heat, then reduce heat to a simmer and cook until it’s as soft as you like it.
Add a spoonful of sugar, a spoonful of sesame seeds, but also throw some celery into the pot, I am someone who does not eat white carrots and celery, so these two I did not add.
Out of the pan, this sauce and onion mixture is simply amazing. Remember to serve it with rice.