Braised Chicken Wings with Pineapple Ketchup

STEPS

1. Wash chicken wings and wipe dry. Marinade for 10 minutes.


2. Heat up the wok and add ginger. Stir-fry chicken wings over medium heat, drizzle wine until medium well. Separate oil and set aside.


3. Heat up the pot and cook seasoning. Stir chicken wings well. Cover the pot and reduce to the low heat. Cook for 2-3 minutes until well done. Ready to serve.

做法:

1. 先將雞翼洗淨抹乾,用醃料醃10分鐘。


2. 燒熱油鑊,放入薑片,以中火煎雞翼,灒酒,將雞翼煎至八成熟,隔油盛起備用。


3. 另燒熱油鍋,煮熱醬汁,放回雞翼炒勻,覆蓋轉細火煮2-3分鐘至全熟,即成。

Braised Chicken Wings with Pineapple Ketchup

(菠蘿茄汁燴雞翼)

INGREDIENTS

Chicken Wing 8-10 pcs


Ginger 1 slice


Shaoxing Wine 1 tbsp



Marinade: 


Kikkoman Soy Sauce 1 tbsp


Salt 1/2 tsp


Pepper Powder some


Sugar 1/2 tsp


Cornstarch 1 tbsp



Seasoning


Del Monte Pineapple Ketchup 3 tbsp


Granulated Sugar 1 tsp


Water 1 tbsp

材料:

雞中翼8-10隻


薑片1片


紹酒1湯匙



醃料:


萬字醬油1湯匙


鹽1/2茶匙


胡椒粉適量


糖1/2茶匙


生粉1湯匙



醬汁:


地捫菠蘿茄汁3湯匙


砂糖1茶匙


水1湯匙

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