Fragrant Chicken Wings, Glutinous Rice Chicken Wings, Crab Noodle Dry Silks
Fragrant Chicken Wings
Ingredients:
400g chicken wings, 100g Kampo leaves, 100g lemongrass.
Seasonings:
5g chicken powder, 2g salt, 2g sugar, 3g cornstarch, 10g chili oil, 1kg salad oil (approximately 50g).
Instructions:
1. Open a knife cut inside the chicken wings to drain moisture, add chicken powder, salt, cornstarch, 20g Kampo leaves, and chili oil, marinate for 2 hours.
2. Tear lemongrass into fine strips, and add 80g Kampo leaves to salad oil, heat together to 120℃, slowly refine for 5 minutes, remove and arrange.
3. Use the refined fragrance oil, heat to 160℃, put in marinated chicken wings, slowly fry for 8 minutes, fry until golden yellow, remove and arrange.
Glutinous Rice Chicken Wings
Ingredients:
500g chicken wings, 20g glutinous rice, 50g white sugar, 5g salt, 5g ginger powder, 10g red chili powder, 2g five-spice powder, 15g minced garlic, 5g soy sauce.
Method:
Mix cooked glutinous rice with soy sauce and set aside; wash and dry the chicken wings, add white sugar, salt, ginger powder, red chili powder, five-spice powder, and minced garlic, marinate for 30 minutes, evenly arrange on a tray oiled, and bake in a 160℃ oven for 15 minutes, bake at 180℃ for 3 minutes, remove, debone, and stuff with the mixed glutinous rice, and arrange in a beautifully decorated dish.
Comments:
With every bite, it's slightly spicy with a fragrance of soy sauce, it has both the tenderness of chicken and the fragrant softness of glutinous rice.
Crab Noodle Dry Silks
Ingredients:
250g lake crab, 400g dried silks, a little ginger powder.
Accessories:
3g salt, 400g broth, 10g chicken oil, 10g vegetable oil.
Steps:
1. Cut dried silks into fine strands, blanch and drain.
2. Steam the lake crab, then extract the crab meat and crab powder, and reserve the crab shell.
3. Sauté crab shells in vegetable oil, then add broth to cook into crab powder soup.
4. In a separate pan, sauté ginger powder until fragrant, then pour into crab powder soup and bring to a boil.
5. Put crab powder and dried silks into 4, season with salt.
6. Before plating, drizzle with chicken oil.
Features:
Crab powder is delicious, paired with the texture of dry silks, which is refreshing and full of bean fragrance, making this dish very layered.
Cooking Tips:
When blanching dried silks, do not blanch for too long to avoid dried silks becoming too soft and clumping together.
