Chicken Wings with Fern (Phoenix Wings Dragon Claw Vegetable)

Name: Chicken Wings with Fern (Phoenix Wings Dragon Claw Vegetable)
Prep time: 3 h 10 min
Cook time: 45 min
Total time: 3 h 55 min
Ingredients: 300 g Tender fern (washed, blanched, soaked for 3 hours); 12 (400 g) Chicken wings (wing tips removed, cooked to 80% done); 50 g Yunnan ham (sliced); 5 g Zhaotong sauce; 10 g Sweet soy sauce; 10 g Salty soy sauce; 5 g Refined salt; 2 g MSG; 80 g Cooked pork lard; 2 g Ground white pepper; 10 g Wet starch slurry

Chicken wings are used as the 'phoenix wings', fern shoots as the 'dragon claws', and the dish is prepared with Yunnan Zhaotong sauce.

3h 55m

Easy

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Chicken Wings with Fern (Phoenix Wings Dragon Claw Vegetable)

Ingredients

Tender fern (washed, blanched, soaked for 3 hours) 300 g

Chicken wings (wing tips removed, cooked to 80% done) 12 (400 g)

Yunnan ham (sliced) 50 g

Zhaotong sauce 5 g

Sweet soy sauce 10 g

Salty soy sauce 10 g

Refined salt 5 g

MSG 2 g

Cooked pork lard 80 g

Ground white pepper 2 g

Wet starch slurry 10 g

Instructions

Step 1

Wash the fern thoroughly, blanch in boiling water, then soak in clean water for 3 hours. Remove the wing tips from the chicken wings, place them in a soup pot, and cook until about 80% done. Slice the Yunnan ham.

Step 2

Place a wok over the heat, add the pork lard, and stir-fry the Zhaotong sauce until fragrant. Add the Yunnan ham slices. Drain the fern and stir-fry it in the wok; once the fern releases its aroma and the moisture has mostly evaporated, add the refined salt, sweet and salty soy sauce, and ground white pepper, and stir-fry evenly. Then pour in the broth and add the chicken wings (the broth should cover the wings). Bring to a boil, reduce to low heat, and simmer for half an hour. When the wings are tender and fully flavored, turn the heat back up to reduce the sauce. Stir in the MSG, drizzle in the wet starch slurry to thicken, finish with a drizzle of clear oil, and remove from the wok.

Step 3

Take a large serving plate and arrange the chicken wings neatly around the edge in 12 'V' shapes. Mound the fern in the center and align the spears lengthwise with chopsticks so that it complements the wings, then serve immediately.