Guifei Chicken Wings (Concubine Chicken Wings)
Golden-yellow and glossy in appearance, with a tender, slightly glutinous texture. The flavor is savory with a subtle hint of lychee and a lingering wine aroma.
Ingredients
chicken wings (tips removed, cut into two sections, washed, marinated)
12
carrots (peeled into olive shapes, blanched in boiling water)
200 g
Sichuan salt
4 g
monosodium glutamate (MSG)
1 g
ground white pepper
1 g
rock sugar syrup
50 g
red wine
150 g
ginger
15 g
scallion whites
50 g
Sichuan peppercorns
10
clear chicken broth
750 g
sesame oil
5 g
cooked vegetable oil
100 g
Instructions
1
Step 1
Trim off the wing tips from the chicken wings and cut each wing into two sections to yield 24 pieces total. Rinse well, then toss with Sichuan salt (2 g) and ground white pepper. Let marinate for 30 minutes. Drop the wings into boiling water to remove the scum, then lift them out. Peel the carrots into olive shapes and blanch them in boiling water until just tender.
2
Step 2
Set a wok over high heat, add the cooked vegetable oil, and briefly stir-fry the ginger and scallion whites until fragrant. Pour in the clear chicken broth, rock sugar syrup, red wine, and Sichuan peppercorns, then add the chicken wings. Bring to a rapid boil, then reduce the heat to low and gently braise for about 1 hour.
3
Step 3
When the sauce has thickened and the meat is fork-tender, fish out and discard the ginger, scallion whites, and Sichuan peppercorns. Add the blanched carrots and MSG, toss evenly to coat, then transfer everything to a serving plate, arranging the carrots around the rim. Drizzle with sesame oil and serve immediately.
