Exclusive Braised Chicken Wings with Jiaobai and Oil Gluten

Name: Exclusive Braised Chicken Wings with Jiaobai and Oil Gluten
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Chicken drumlets are simmered with water bamboo chunks and hollow oil gluten balls in a light soy broth. The gluten sponges up savory juices while the tender bamboo adds crisp sweetness, a Jiangnan classic.

20 minNewMedium Hot Dishes Braise Light

Instructions

1
Ingredients: wheat gluten, chicken wing roots (washed), wild rice shoots.
2
Peel the shells off the water bamboo, rinse it clean, and then take it out.
3
Place it on the cutting board and cut it into rolling knife pieces.
4
Then, put the cut water bamboo shoots into boiling water and blanch for 1 minute before removing them.
5
Heat oil in a wok, then add the chicken wing roots and stir-fry until they are slightly yellow.
6
Then, add an appropriate amount of boiling water.
7
Add an appropriate amount of cooking wine.
8
Boil for 10 minutes and skim off the foam.
9
Then, make a hole in the blanched water bamboo shoots and fried gluten, combine them with the chicken wing roots, and add an appropriate amount of soy sauce.
10
Add an appropriate amount of salt.
11
Add an appropriate amount of zero-calorie sugar.
12
Season and continue cooking.
13
Finally, cook until the broth is almost ready.