Snow Konjac Chicken Wings
Tender, succulent chicken wings paired with soft konjac soaked in rich sauce.
Ingredients
Chicken wings (tips removed, cut in half, washed, blanched)
500 g
Hydrated konjac (cut into strips about 5 cm long and 3 cm wide)
15 g
Lard
50 g
Cooking wine
15 g
Chicken broth
500 g
Soy sauce
10 g
Salt
2 g
Ginger (smashed)
15 g
Scallion (tied in a knot)
15 g
Bean starch (for thickening)
10 g
MSG
0.5 g
White pepper
1 g
Instructions
1
Prepare the ingredients
Remove the tips from the chicken wings, cut each wing in half, wash, and blanch. Tie the scallions into knots, smash the ginger, and cut the snow konjac into strips about 5 cm long and 3 cm wide.
2
Braise
Place a wok over high heat, add the lard and heat to about 180°C. Add the chicken wings, cooking wine, ginger, and scallion, and stir-fry until fragrant. Pour in the chicken broth, soy sauce, and salt, and bring to a boil. Skim off all the foam, then simmer over low heat until the wings are almost cooked. Add the snow konjac and continue braising until the chicken wings are fall-off-the-bone tender.
3
Finish and plate
Discard the ginger and scallion. Thicken with the bean starch, stir in the MSG and white pepper until evenly combined, then transfer to a serving plate and serve immediately.
