Yu Lin Chi with Chicken Wings

Name: Yu Lin Chi with Chicken Wings
Cuisine: American
Ingredients: 12 Chicken wings (the midsection and the tip); 2 leaves Cabbage; 1 bag Bean sprouts; 1 Frying oil; 3 tbsp Katakuriko; 1 Salt and pepper; 1 tsp Soy sauce; 1 tsp Shaoxing wine; 40 grams Finely chopped green onion; 1 knob Ginger; 3 tbsp Soy sauce; 2 tbsp Vinegar; 1 tbsp Sugar; 1 Roasted sesame seeds; 1 tsp Sesame oil

cookpad.japan @cookpad_jp

-I recreated the tasty Yu Lin Chi dish I had in China.

-Removing one of the bones of the wings is a good trick I saw on a TV program. Recipe by Cooking S Papa

-I recreated the tasty Yu Lin Chi dish I had in China.

-Removing one of the bones of the wings is a good trick I saw on a TV program. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

-I recreated the tasty Yu Lin Chi dish I had in China.

-Removing one of the bones of the wings is a good trick I saw on a TV program. Recipe by Cooking S Papa

-I recreated the tasty Yu Lin Chi dish I had in China.

-Removing one of the bones of the wings is a good trick I saw on a TV program. Recipe by Cooking S Papa

Saved

Ingredients

12Chicken wings (the midsection and the tip)
2leaves Cabbage
1 bagBean sprouts
1Frying oil
3 tbspKatakuriko
For the seasonings:
1Salt and pepper
1 tspSoy sauce
1 tspShaoxing wine
For the green onion sauce:
40 gramsFinely chopped green onion
1knob Ginger
3 tbspSoy sauce
2 tbspVinegar
1 tbspSugar
1Roasted sesame seeds
1 tspSesame oil

Saved

Steps

1

Roughly chop the green onion. Finely chop the ginger. Combine the sauce ingredients and stir well.
2

Blanch the bean sprouts in boiling water for 1 minute and drain in a colander. Thinly slice the cabbage leaves.
3

Cut the joints of the chicken wings and separate the wings and tips. Use the tips to make a soup stock.
4

Lightly sprinkle salt and pepper over the chicken wings. Drizzle over the soy sauce and Shaoxing wine. Rub the seasonings into the wings. Let sit for about 20 minutes at room temperature.
5

Coat the seasoned chicken wings with 3 tablespoons of katakuriko. Shake off the excess.
6

Heat the oil to 130 ˚C and slowly deep-fry the wings for 3 minutes. Remove the wings from the oil and let sit for 2 minutes to cook through with the residual heat.
7

Heat the oil to 180℃ and fry the wings again (for about 1 minute or less). They are already cooked, so this is to nicely colour them!
8

Place the bean sprouts and cabbage on a serving plate. Arrange the fried chicken wings and pour on plenty of the green onion sauce.
9

Inside the chicken wings, there are two bones. Remove the thinner bone from them. They will be easier to eat this way; (if you remove both bones, the meat will shrink as you deep-fry the wings). Check out my video for more detail.
10

Use up the chicken tips, which you removed from the wings in Step 3, to make a tasty soup! See
https://cookpad.wasmer.app/us/recipes/143991-yakiniku-japanese-bbq-restaurant-style-egg-drop-soup

Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup