STEPS
1. Wash chicken wings and wipe dry. Marinade for 10 minutes.
2. Heat up the wok and add ginger. Stir-fry chicken wings over medium heat, drizzle wine until medium well. Separate oil and set aside.
3. Heat up the pot and cook seasoning. Stir chicken wings well. Cover the pot and reduce to the low heat. Cook for 2-3 minutes until well done. Ready to serve.
做法:
1. 先將雞翼洗淨抹乾，用醃料醃10分鐘。
2. 燒熱油鑊，放入薑片，以中火煎雞翼，灒酒，將雞翼煎至八成熟，隔油盛起備用。
3. 另燒熱油鍋，煮熱醬汁，放回雞翼炒勻，覆蓋轉細火煮2-3分鐘至全熟，即成。
Braised Chicken Wings with Pineapple Ketchup
(菠蘿茄汁燴雞翼)
INGREDIENTS
Chicken Wing 8-10 pcs
Ginger 1 slice
Shaoxing Wine 1 tbsp
Marinade:
Kikkoman Soy Sauce 1 tbsp
Salt 1/2 tsp
Pepper Powder some
Sugar 1/2 tsp
Cornstarch 1 tbsp
Seasoning:
Del Monte Pineapple Ketchup 3 tbsp
Granulated Sugar 1 tsp
Water 1 tbsp
材料:
雞中翼8-10隻
薑片1片
紹酒1湯匙
醃料：
萬字醬油1湯匙
鹽1/2茶匙
胡椒粉適量
糖1/2茶匙
生粉1湯匙
醬汁：
地捫菠蘿茄汁3湯匙
砂糖1茶匙
水1湯匙
