鎮江醋雞翼（糖醋雞翼）🔴Braised chicken wings in Zhenjiang vinegar🔵

⬇️⬇️English recipe follows⬇️⬇️
鎮江醋雞翼（糖醋雞翼）
材料：
急凍雞中翼2磅
鎮江醋
芝麻適量
處理：
1. 雞翼，清水解凍。
2. 雞翼解凍後，倒去水分，加入粗鹽半湯匙，乸10分鐘，去除雪味、腥味及加入少許鹹味。
3. 預備醬汁：
a. 鎮江骨醋100毫升
b. 生抽2湯匙
c 老抽2湯匙
加入清水300毫升。
4. 預備冰糖100克及紹興酒50毫升。
5. 雞翼，揸出血水，清水洗乾淨，擎乾水，廚紙索乾。
烹調：
1. 白鑊，最慢火，加入芝麻，炒至金黃色，聞到香味，放小碟內。
2. 白鑊，加入蒜蓉一茶匙，轉大火。
3. 雞翼，放鑊內，炒至乾身，以去除雪味。
4. 加入：
a. 紹興酒，炒勻。
b. 已預備好的醬汁
c. 冰糖100克
攪勻，大火滾起，冚蓋，轉中慢火，燜10分鐘。
5. 雞翼已燜了8分鐘，取出多出的醬汁，試一試味。
6. 完成，上碟，淋上醬汁，灑上芝麻及芫荽碎。
7. 可享用。
Braised chicken wings in Zhenjiang vinegar
Ingredients:
Frozen chicken wings 2 lbs
Zhenjiang vinegar
Sesame appropriate amount
Preparation:
1. Chicken wings, defrost in tap water.
2. The wings have been defrosted, pour away water. Add in 0.5 tbsp of cooking salt, season for 10 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Prepare sauce:
a. Zhenjiang vinegar 100ml
b. Light soya sauce 2 tbsp
c Dark soya sauce 2 tbsp
Add in 300ml of water.
4. Get ready for 100g of rock sugar and 50ml of Shaoxing wine.
5. The wings squeeze the blood. Rinse thoroughly. Drain. Dry with kitchen towels.
Steps:
1. Plain wok, the lowest flame, put sesame in the wok. Fry well until it turns into the colour of golden yellow. Once you feel the good smell, put it on a plate.
2. Plain wok, add in 1 tsp of garlic sauce. Turn to high flame.
3. The wings, put in the wok. Fry well until they are totally dry, to remove unpleasant smells.
4. Add in:
a. Shaoxing wine, fry well.
b. The prepared sauce
c. Rock sugar 100g
Stir well. Heat up at high flame. Cover up the wok. Turn to medium-low flame and braise for 10 minutes.
5. The wings have been braised for 8 minutes, pour away the excess sauce. Check the taste.
6. Complete. Put on plate. Pour the sauce on top. Put sesame and coriander cubes on top.
7. Serve.
鎮江醋雞翼（糖醋雞翼）
Braised chicken wings in Zhenjiang vinegar
Sundays, cook chicken wings. Use a bottle of Zhenjiang vinegar, only 10 minutes is needed. You can make a yummy dish.😋
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