There are many ways to cook chicken wings, such as barbecue chicken wings, fried chicken wings, cola chicken wings and beer chicken wings, etc. Chicken wings are delicate in flesh and rich in collagen, which is good for maintaining skin radiance and enhancing skin elasticity. Today I will share a fried rice stuffed chicken wings recipe. Many people make this dish in the oven. However, I cook it by stewing. It tastes fragrant, soft and juicy.
Ingredients:
5 chicken wings, 1 bowl of rice, a handful of peas, half a carrot, moderate oil and salt, 1 teaspoon chili powder, 10 crystal sugar, 1 tablespoon cooking wine, 1 teaspoon pepper powder, 2 teaspoon thirteen-spices (13 power), moderate green onions, 4 slices of ginger, half tablespoon of teriyaki soy sauce.
Cooking steps:
1. It is best to choose overnight rice because it has less moisture. Peel the peas and chop the carrots. The materials for fried rice can be changed according to personal taste.
2. Take out the chicken wings bones, put the boneless chicken wings on the plate, add half tablespoon cooking wine, pepper powder and ginger slices, marinate for half an hour to remove the fishy smell of chicken.
3. While marinating the chicken, start frying rice to stuff chicken wings. Add oil, green onion green part, peas and carrots to the pot, stir-fry for 2 minutes. Then pour the rice, add a little salt and chili powder.
4. Take a mineral water bottle, cut it with scissors, insert the bottle mouth into the chicken wings, and stuff the rice into the chicken wings. Chicken wings will swell during cooking, do not stuff too much.
5. Seal the chicken wings with a toothpick to prevent the rice from overflowing.
6. Add oil to the pot and add rock sugar to heat until the color turns brown. Add chicken wings, green onion white part, ginger slices, stir-fry evenly.
7. pour appropriate amount of hot water, add teriyaki soy sauce, salt, thirteen-spices (13 power) and remaining half tablespoon of cooking wine. Bring to a boil on high heat and simmer on low heat until a little soup remains.
Fried Rice Stuffed Chicken Wings Tips:
The rice stuffed in the chicken wings should not be too full, it is easy to burst when stewing, which affects the appearance. It is best to decoct rock sugar with low heat.
Chicken Wings Stuffed With Fried Rice
Ingredients
- 5 chicken wings
- 1 bowl of rice
- a handful of peas
- half a carrot
- moderate oil and salt
- 1 tsp chili powder
- 10 crystal sugar
- 1 tbsp cooking wine
- 1 tsp pepper powder
- 2 tsp thirteen-spices 13 power
- moderate green onions
- 4 slices of ginger
- ½ tbsp teriyaki soy sauce
Instructions
- 1. It is best to choose overnight rice because it has less moisture. Peel the peas and chop the carrots. The materials for fried rice can be changed according to personal taste.
2. Take out the chicken wings bones, put the boneless chicken wings on the plate, add half tablespoon cooking wine, pepper powder and ginger slices, marinate for half an hour to remove the fishy smell of chicken.
3. While marinating the chicken, start frying rice to stuff chicken wings. Add oil, green onion green part, peas and carrots to the pot, stir-fry for 2 minutes. Then pour the rice, add a little salt and chili powder.
4. Take a mineral water bottle, cut it with scissors, insert the bottle mouth into the chicken wings, and stuff the rice into the chicken wings. Chicken wings will swell during cooking, do not stuff too much.
5. Seal the chicken wings with a toothpick to prevent the rice from overflowing.
6. Add oil to the pot and add rock sugar to heat until the color turns brown. Add chicken wings, green onion white part, ginger slices, stir-fry evenly.
7. pour appropriate amount of hot water, add teriyaki soy sauce, salt, thirteen-spices (13 power) and remaining half tablespoon of cooking wine. Bring to a boil on high heat and simmer on low heat until a little soup remains.
