Main Ingredients:
Chicken Wings: 6 pieces.
Additional Ingredients:
White Rice: 1 bowl; Ginger: a little; Green Onion: a little; Aluminum Foil: 1 sheet; Steaming Rack: 1 piece.
Seasonings:
Cooking Wine: as needed; Brown Sugar: as needed; Red Tea: as needed; White Pepper Powder: as needed; Light Soy Sauce: as needed; Dark Soy Sauce: as needed; Rock Sugar: as needed; Sichuan Peppercorns: a little; Star Anise: a little.
Taste: Other; Cooking Method: Other; Cooking Time: Several Hours; Difficulty: Moderate.
A Detailed Cooking Process for the Famous Cantonese Dish – “Grandpa’s Chicken Wings”
Wash and dry the chicken wings, slice the ginger, and set aside with the original root;
Marinate the chicken wings with ginger, white pepper powder, and cooking wine for 30 minutes;
In a large bowl, add 800ml water, 200ml light soy sauce,
Heat a soup pot, add a little oil, stir-fry the ginger;
Pour the marinade into the pot, add 2 star anise and half a tablespoon of Sichuan peppercorns;
Bring the marinade to a boil, then simmer over low heat for 30 minutes;
Remove the ginger from the marinated chicken wings and place them in the marinade pot;
Simmer the chicken wings over low heat until cooked and well-flavored;
Remove the chicken wings and drain the marinade;
Take a frying pan, line it with aluminum foil;
Layer the foil with rice, red tea, and brown sugar;
Place the steaming rack on top and arrange the chicken wings;
Smoke until the pot emits thick smoke;
Cover with a lid and smoke over medium-low heat for 10 minutes;
Smoke the chicken wings until they turn tea brown in color.
