豉油皇煎焗雞翼 Pan-fried Chicken Wings with Soy Sauce **字幕CC Eng. Sub**

🟢食材：
雞中翼 400克
蒜頭、薑、紅蔥頭、蔥適量
生抽 1湯匙
老抽 1/2湯匙
紹興酒 1湯匙

🟢做法：
1️⃣ 將雞中翼放1/4茶匙鹽醃製一會(​有時間的話醃4小時更入味)。
2️⃣ 熱鍋加油，下雞翼煎至金黃反轉，轉小火，蓋上鍋蓋焗一會。
3️⃣ 煎焗4~5分鐘，加入紅蔥頭、薑和蒜頭煎香。
4️⃣ 薑、紅蔥頭和蒜煎香時，試一下雞翼是否熟透，加入生抽、老抽、紹興酒和蔥段，蓋上鍋蓋焗10秒，即可出鍋。

🟢Ingredients:
Chicken Mid-Wings - 400g
Garlic, Ginger, Shallots, Spring Onions - as needed
Light Soy Sauce - 1 tablespoon
Dark Soy Sauce - 1/2 tablespoon
Shaoxing Wine - 1 tablespoon

🟢Cooking Directions:
1️⃣ Marinate the chicken mid-wings with 1/4 teaspoon of salt for a while (if time permits, marinate for 4 hours for better flavor).
2️⃣ Heat up the pan with oil, add the chicken mid-wings and fry until golden brown, then flip them over and turn to low heat. Cover the pan and let it cook for a while.
3️⃣ After 4-5 minutes, add the shallots, ginger, and garlic and fry until fragrant.
4️⃣ When the ginger, shallots, and garlic are fragrant, check if the chicken mid-wings are cooked through. Add the light soy sauce, dark soy sauce, Shaoxing wine, and spring onions, cover the pan and let it cook for 10 seconds. Serve hot.

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