mirror of
https://github.com/Anduin2017/HowToCook.git
synced 2026-05-18 13:21:27 +08:00
ac0dfaab6d
Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to translate all Chinese content to English under en/ subfolder: - en/dishes/: all recipe categories (aquatic, breakfast, condiment, dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish) - en/tips/: learn/ and advanced/ cooking guides - en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese at the root and English at /en/, with a language switcher in the UI. Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
48 lines
2.5 KiB
Markdown
48 lines
2.5 KiB
Markdown
# How to Make Cola Chicken Wings
|
|
|
|
Estimated Cooking Difficulty: ★★★
|
|
|
|
## Essential Ingredients and Tools
|
|
|
|
* Chicken mid-joint wings
|
|
* Cola
|
|
* White sugar
|
|
* Light soy sauce
|
|
* Salt
|
|
* Ginger
|
|
* Cooking wine or beer
|
|
* Scallions
|
|
|
|
## Measurements
|
|
|
|
For 1 serving:
|
|
|
|
* 10 to 12 chicken mid-joint wings
|
|
* 500 ml of cola
|
|
* 10 g of white sugar
|
|
* 15 g of light soy sauce
|
|
* 3 g of dark soy sauce
|
|
* 2 g of salt
|
|
* 2 slices of ginger
|
|
* 20 ml of cooking wine
|
|
* Scallions tied into a knot
|
|
|
|
## Instructions
|
|
|
|
* Place the chicken wings in a pot and cover with cold water. Add 1 slice of ginger and 10 to 20 ml of cooking wine. Bring to a boil over high heat (approximately 2 minutes), then skim off the foam and drain the water.
|
|
* This step is for frozen or chilled chicken wings. If using freshly bought wings, you can skip this and directly score them with a knife and marinate them with light soy sauce.
|
|
* Remove the chicken wings. You can score both sides of each wing with a knife. Marinate the wings with about 10 g of light soy sauce for 10 minutes (ensure the soy sauce fully coats the surface of the wings for flavor absorption).
|
|
* Heat a small amount of oil in the pot over low heat. First, stir-fry the remaining ginger slices until fragrant, then add the marinated chicken wings. Fry the wings until golden brown, flipping them over (until both sides are golden). Use a spatula to turn the wings a few times, stirring them together with the ginger slices for 4 to 5 times (this prevents the wings and ginger from sticking together).
|
|
* Once the wings are golden, pour in the cola to cover the wings. Bring the cola to a boil over high heat, then skim off any black foam (which includes blood residues). At this point, add the scallion knot.
|
|
* Seasoning: Add 2 g of salt, 10 g of white sugar, and 3 g of light soy sauce to taste (you can add a small amount of dark soy sauce, about 3 g, for color).
|
|
* When the scallion knot turns yellow, remove it along with the ginger slices. Continue to simmer the cola chicken wings over medium-low heat.
|
|
* When the sauce thickens and becomes syrupy, reduce the heat to low to ensure the sauce clings firmly to the wings. Remove from heat and plate.
|
|
|
|
## Additional Tips
|
|
|
|
* Adding ginger and stir-frying it until fragrant helps prevent the chicken wings from sticking to the pot.
|
|
* When reducing the sauce at the end, do not use high heat to avoid a bitter taste.
|
|
* This dish is on the sweeter side.
|
|
|
|
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
|