Red-Braised Sparrows

Name: Red-Braised Sparrows
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 150 g Sparrows (slaughtered, split from the back, claws removed, blanched in boiling water, marinated with soy sauce); 10 g Green peas; 25 g Carrot (cut into rolling-cut chunks); 5 g Refined salt; 3 g MSG (monosodium glutamate); 50 g Soy sauce (used to marinate the sparrows); 25 g Shaoxing wine; 2.5 g Sugar; 10 g Scallion segments; 5 g Ginger slices; 0.5 g Star anise; 0.5 g Cinnamon bark; 15 g Wet cornstarch (for thickening); 15 g Sesame oil (drizzled at the end); 750 g (actually uses 50 g) Cooked vegetable oil (for deep-frying)

A traditional Zhejiang dish featuring sparrows deep-fried until golden, then braised. The skin turns crisp, the meat rich and fragrant, and the sauce savory.

35 min

Easy

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Ingredients

Sparrows (slaughtered, split from the back, claws removed, blanched in boiling water, marinated with soy sauce) 150 g

Green peas 10 g

Carrot (cut into rolling-cut chunks) 25 g

Refined salt 5 g

MSG (monosodium glutamate) 3 g

Soy sauce (used to marinate the sparrows) 50 g

Shaoxing wine 25 g

Sugar 2.5 g

Scallion segments 10 g

Ginger slices 5 g

Star anise 0.5 g

Cinnamon bark 0.5 g

Wet cornstarch (for thickening) 15 g

Sesame oil (drizzled at the end) 15 g

Cooked vegetable oil (for deep-frying) 750 g (actually uses 50 g)

Instructions

Preparing the sparrows

Slaughter the sparrows, split them from the back, remove the claws, blanch in boiling water, and marinate with soy sauce. Cut the carrots into rolling-cut chunks.

Deep-frying the sparrows

Place the wok over medium heat, add the vegetable oil, and heat to about 60% hot (around 150°C). Add the sparrows and deep-fry until golden brown, then remove and drain the oil.

Braising

Leave the base oil in the wok, add the scallions and ginger and stir-fry to release their fragrance. Add the sparrows and the seasonings, pour in enough water to cover, put the lid on, and braise for 5 minutes.

Reducing the sauce

Then reduce the sauce over high heat, add the remaining ingredients at the end, adjust the seasoning, thicken with wet cornstarch, drizzle with sesame oil, and serve.