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Chicken wings and cloud earsThe flavors complement each other very well. Don’t underestimate cloud ears. It is very beneficial to human health.
The chicken wing queen in the family can eat chicken wings every day without getting tired of it. Of course Christine won’t cook every day. This is a very, very homely dish that takes no effort at all. Presumably every cook knows how to cook.
First cut the chicken wings into sections. Boil water to remove the blood, mix with marinade, marinate for a while, if you want it to be more flavorful, cover it and put it in the refrigerator overnight. Then simmer the cloud ears soaked in water and the chicken wings until satisfied. It’s so easy.
category: chicken
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 3 to 4 people
Kind tips:
The chicken wing queen in the family can eat chicken wings every day without getting tired of it. Of course Christine won’t cook every day. This is a very, very homely dish that takes no effort at all. Presumably every cook knows how to cook.
Christine’s mother loves adding cloud ears. It is a family tradition and I also love the black and slippery cloud ears. I’ve heard it’s very beneficial, so don’t underestimate its inconspicuousness. The Queen of Chicken Wings actually chose the cloud ears to eat first, and then the chicken wings. Ha, chicken wings have a strong rival!
First cut the chicken wings into sections. Boil water to remove the blood, mix with marinade, marinate for a while, if you want it to be more flavorful, cover it and put it in the refrigerator overnight. Then simmer the cloud ears soaked in water and the chicken wings until satisfied. It’s so easy.
Cloud Fungus Braised Chicken Wings Recipe
Christine@Easy Recipescategory: chicken
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 3 to 4 people
Material:
- Chicken wings 900g
- ½ carrot
- 8 to 10 cloud ears
- 4 to 5 slices of ginger
- 1 green onion (cut into thick diagonal strips, white and green parts separated)
- ½ cup water
- Light soy sauce (soy sauce) 2 teaspoons
- 2 tsp dark soy sauce
- 2 teaspoons oyster sauce
- 2 tsp Shaoxing wine
- sugar ¼ teaspoon
- salt â…› teaspoon
- a little pepper
practice:
- First cut the chicken wings into pieces. Cut off the chicken wing tips (reserve for making soup). Put it into boiling water to remove the blood. Remove and drain. Mix well with marinade and set aside.
- Soak the cloud ears in water until soft, and cut off the hard stems at the bottom. Put it into boiling water and wait for a while. Drain. If it’s too big, cut it in half. spare.
- Heat oil in a wok, add ginger slices and white scallions, saute until fragrant. Add chicken wings (reserve the marinade juice) and fry over high heat until the surface is slightly brown. The chicken wings will release oil after frying, pour off the excess oil. Add carrots, pour in water and marinade juice, add cloud fungus, and simmer until the chicken wings are tender and the juice is mostly gone. But don’t cook it for too long, so as not to affect the appearance. Serve on a plate, garnish with green scallions and serve.
Kind tips:
- Cook more at once and save some for lunch the next day, saving effort and effort, and it tastes good.
- If you want the cloud fungus to have some texture, you can add it after cooking the chicken wings for a few minutes. Yun Er is cooked quickly.
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