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Tuesday, November 7, 2017

Braised Chicken Wings with Red Wine 贵妃鸡翅



I have half a bottle of leftover red wine from our weekend get together, since I don't drink, I used the wine to make this Red wine braised Chicken Wings. It is a very good way to use the left over wine!

The dish has a very interesting name in Chinese,it is called Imperial Concubine Wings as it is said that Imperial Concubine Yang (杨贵妃) in Tang dynasty loved to have chicken wings and loved it braised in red wine/grape wine, that is where the name of this dish came from.


相传,杨贵妃生平最爱吃两种美食,第一种是荔枝,第二种就是鸡翅。

杨玉环曾一度失宠,京剧艺术家据此演义《贵妃醉酒》这出戏、该剧主要是表现杨玉环在宫内备受宠幸,偶尔尼疏,在百花亭独饮,不觉沉醉而哀怨自伤。

后来,有厨师受到这出戏的启发而创制了“贵妃鸡翅”一菜。此菜用葡萄酒煮制鸡翅,具有贵妃醉酒之色韵,巨翅善飞,飞与妃音喻,故得名。



Ingredients:
600 g Chicken wings
1/2 bottle of red wine
2-3 slices of ginger
2-3 cloves of garlic
1-2 scallion  (cut into 2 inches in length)

Seasoning:
1 tsp of Rock sugar
1 tbsp of light Soy Sauce

材料:
600 克 鸡中翅
1/2 瓶红酒
2-3 片姜片
2-3 瓣蒜瓣
1-2 根葱 切段

调味:
1 小勺 冰糖
1 大勺 生抽/酱油



1. Clean and pat dry the wings with kitchen towel. Heat some oil in the cooking pan and gently place the wings in for searing, wait until nice golden brown crust is formed then flipped the wings sear another side. Take the wings out and set aside.

2. Heat up 1 tbsp of oil and add sliced ginger, garlic and scallion, cook until fragrant. 

3. Add the wings and 1/2 bottle of red wine,bring to boil, add rock sugar and cook at medium heat for 20 minutes. Season with soy sauce, adjust the taste by adding more or less rock sugar and soy sauce accordingly.

4. Continue cooking until the gravy thickened. Serve with steamed rice.

1. 把鸡中翅洗净后用厨房纸吸干水份。锅里热上一点油,把鸡翅加入两面煎黄。鸡翅取出备用。

2. 锅里热上1大勺热油,爆香姜片、蒜瓣和葱段。

3. 加入鸡翅和半瓶红酒煮滚后转中火,加入冰糖继续煮20分钟。加入酱油调味,可以在这个阶段增减酱油或冰糖,继续中火收浓汤汁即可。




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