吮指蒜香鸡翅/Finger Licking Garlic Wings

洋葱,蒜,香菜三大要素让它变得无比好吃

因为加了玉米淀粉所以鸡翅表面的酱汁吃起来有黏糊糊的口感,也让鸡翅更加嫩和入味。

喜欢吃蒜的一定不要吝啬,2头蒜,1头红洋葱,一大把或者一整株香菜连茎带叶通通剁碎。必须得舍得加这三样。

顺便说,芬兰超市里的鸡翅都带鸡腿,没办法。

corn starch helps to lock the flavor into the wings and it enhance the tenderness of the wings,also makes finger-licking experience more fun.

note:you can not reduce or deduct three fundamental elements,2 whole garlics,1 whole red onion,a bunch of coriander with leaves and stems.

用料/Ingredient

鸡翅/wings800g
腌料/mariante:
蒜/garlic2头/2 heads
红洋葱/red onion1头/1 pc
盐/salt1茶勺/1tsp
白砂糖/granulated sugar半汤勺/half tbsp
酱油/soy sauce3汤勺/3tbsp
蚝油/oyster sauce1汤勺/1tbsp
米酒/rice wine2汤勺/2tbsp
黑胡椒/black pepper1茶勺/1tsp
玉米淀粉/corn starch1汤勺/1tbsp
其他/others:
香菜/coriander多多益善/the more the merrier
小米椒/thai chili可选/optional

做法/Instruction

1.先把大蒜,洋葱切碎后放盆里,再将鸡翅剪半,这样更加入味,鸡腿在肉多的地方划几道帮助入味。然后肉同样放进盆里,加入所有腌料区所需的东西,用手搅拌均匀,底部的蒜末和洋葱末别忘了一起搅拌均匀,分布在肉上。腌个半小时即可。等待期间可以将小米椒切碎,香菜也切碎。

frist mince the garlic and red onion,place them in a big bowl.cut the chicken wings in half,slice a few cut on the meaty part from the chicken legs if you chicken wings comes with chicken legs.this process is important,it will help marinate the flavor into the meat.

then add meat into the same bowl,add everything from the marinate list.use your hand to stir and mix everything well,let garlic and onion cover every meat well.

wait and let it marinate for half an hour,meanwhile you can cut some thai chili and mince the coriander.

2.半小时后,耐心得用黄油抹刀把肉表面的大蒜和洋葱撇干净,不然一会煎的时候会煎焦了就苦了,每个肉上留两三个大蒜撇不干净也没关系,尽量就行。然后平底锅中大火烧适量油,油热了之后倒入肉,用铲子分布均匀,转中高火,比最高火小一档就好,耐心的可以再小一档,我没耐心所以想快点。一面煎黄了就煎另一面,煎到两面黄了就好。

after half an hour,patiently remove the garlic and onion that stick on the meat with a butter knife,so it will not burn while you fry it later.but its okay to leave little bit left on the meat.

in a flat cooking pan,add some oil,heat it over high heat,when the oil is hot,slide all the meat down and use spatula to place them evenly,lower the heat to medium high heat,fry each side of the meat to golden brown,then we are done of this step.

3.将肉倒出来放在盘子上,锅中加一点油,加入小米椒炒香后重新倒入肉,翻炒下,倒入之前腌料盆里剩下来的酱汁,蒜和洋葱,再倒入切碎得香菜,保持中高火,搅拌均匀,可以盖上锅盖加快煮熟的速度,不过期间要非常频繁得搅拌下防止糊底,烧得时间我没有记,大概10分钟吧,用筷子戳戳看熟了没有,特别是软骨处如果没熟透比较倒胃口,可以咬开看一下。

熟透了就开吃吧。

pour the meat out in a plate,add little bit of oil in the same pan,add thai chili until it fragrants,then pour back the meat in the pan,mix well.then pour everything that left from the marinate bowl,scrape them all into the pan,and add chopped coriander,keep the pot at medium high heat,mix them well.

you can cover the lid to make the meat cooked faster.but meanwhile you must very frequently stir a few to prevent cornstarch being burned to the bottom of the pan.

i didn’t count the time,it takes about 10 mins?just use some knife to cut a meat open to see if its cooked through.

oh yeah,serve when its cooked through.

用料图片、芬兰语名称/Ingredient Photo

从亚超买/Buy From Local Asian Market

rice wine

or any other chinese cooking wine you can buy,or no wine at all.

oyster sauce

从Prsima买/Buy From Prisma

siipi

鸡翅,但这包里也有鸡腿。。

maissitärkkelys

玉米淀粉

hienosokeria

白砂糖

 Soijakastike

酱油

ruokasuola

valkosipuli

大蒜

punasipuli

红洋葱

mustapippuri jauhettu

黑胡椒粉

korianteri

香菜

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