Chicken Wings Braised in Brown Sauce 贵妃鸡

菜系：苏菜
Style of cooking: Jiangsu cuisine
口味：鲜香
Flavor: fresh and fragrant
介绍：
Introduction:
贵妃鸡是上海梅龙镇酒家的著名风味菜。源于20年代末上海陶乐春川菜馆，由名厨颜承麟等借京剧《贵妃醉酒》而创制。原名“京葱贵妃鸡”，盛器是砂锅，为冬令品种。30年代末该菜移入梅龙镇酒家，由擅长“文火细烧”的沈子芳师傅运用“半汤半菜”自成一格的烹调技术，将该菜改进提高，易名“贵妃鸡”，遂成为四季皆宜的品种。此菜制成后装入盖碗内上席，揭开盖后，满室香气，酒香扑鼻，鸡翅肥嫩。
The Chicken Wings and Legs with Brown Sauce is a famous local dish served in the Meilongzhen Restaurant in Shanghai. It originates in the Taolechun Sichuan Cuisine Restaurant in Shanghai in the late 20th century and was created by the famous chef Yan Chenglin and some other chefs inspired by the Peking Opera The Drunken Concubine. It used to be called “Chicken Wings and Legs with Brown Sauce with Beijing Scallions”. This dish is cooked in an earthenware cooking pot and is a dish served in winter time. In the late 1930s, this dish was introduced into Meilongzhen Restaurant, and the chef Shen Zifang, who was good at “stewing with gentle heat”, improved this dish with the unique cooking techniques called “half soup and half dish” and renamed this dish “Chicken Wings and Legs with Brown Sauce”. As such, this dish has become a dish that can be served in all four seasons. After this dish is finished cooking, it will be placed in a tureen and is served to the customer. When the lid is uncovered, the whole room will be filled with its delicious smell. The chicken wings are fat and tender.
原料：
Ingredients:
鸡翅膀24只（约重750克），猪排500克，水发香菇50克，鲜冬笋50克，葱50克，姜块（拍碎）10克，绍酒50克，红葡萄酒50克，酱油30克，白糖10克，鸡清汤1000克，熟猪油500克（约耗60克）。
24 chicken wings (about 750g), 500g of ribs, 50g of soaked mushrooms, 50g of fresh winter bamboo shoots, 50g of scallions, 10g of ginger (broken ginger), 50g of Shaoxing wine, 50g of red wine, 30g of soy sauce, 10g of white sugar, 1000g of clear chicken soup and 500g of lard oil (about 60g will be used).
制作方法：
Cooking Method:
1．将鸡翅膀洗净后，用绍酒、酱油各少许拌匀，放在约六七成热的油锅内炸至外皮金黄，倒人漏勺内沥油。
1. Clean the chicken wings and cover them well with a little Shaoxing wine and soy sauce. Fry them in 60%-70% heated oil until their skins are golden yellow, and then put them in a colander to drain the oil.
2．原锅放熟猪油（50克）烧热，放人京葱、姜块煸香，加入猪排，煸至变色，将鸡翅膀倒人，放入绍酒、酱油、白糖及鸡清汤，烧滚，移至文火上焖烧20分钟。待鸡翅酥熟，改用旺火，将水发香菇和切成厚片的笋一起下锅，沸煮到汤汁稠浓，捞出猪排和姜块，烹人红葡萄酒，倒人盖碗内即成。
2. Put the lard oil (50g) in the previously used wok and heat the oil. Put in the Beijing scallions, ginger and ribs, stir and fry them until the color changes. Pour the chicken wings in, and put in the Shaoxing wine, the soy sauce, the white sugar and the clear chicken soup. Bring this to a boil, and then stew them on gentle heat for 20 minutes until the chicken wings are crisp and cooked thoroughly. Then put the soaked mushrooms and bamboo shoots on high heat until the cooking liquor thickens. Fish out the ribs and ginger, and pour the red wine in. Then the dish can be served in a tureen.