桂花杞子醉雞翼 Drunken Chicken Wing

桂花杞子醉雞翼

雞翼 ⋯⋯⋯⋯⋯ 15 隻

薑 ⋯⋯⋯⋯⋯⋯ 2 片

花雕酒 ⋯⋯⋯⋯ 2 杯（500 ml）

魚露 ⋯⋯⋯⋯⋯ 3-4 湯匙

糖 ⋯⋯⋯⋯⋯⋯ 4-6 湯匙

桂花 ⋯⋯⋯⋯⋯ 1 湯匙

杞子 ⋯⋯⋯⋯⋯ 2 湯匙

1. 前一晚將桂花、杞子浸於紹酒中；

2. 雞翼洗淨，加兩片薑煲水；

3. 水滾後下雞翼，轉中火，加蓋煮約7分鐘，熄火焗約8分鐘，直至雞翼浮起；

4. 取出雞翼，放入冰開水中，浸3-5分鐘至雞翼降溫；

5. 將魚露、糖加入浸好的紹酒中，甜鹹度可視乎個人口味加減份量；

6. 將冰水中的雞翼用叉叉起略為瀝乾（用叉可順便刺孔，令其容易入味），浸入調好味的紹酒，放冰箱最少浸2小時（浸過夜會更入味），完成～

Chicken wing 15 pc

Ginger 2 slice

Shaoxing wine 2 cups ( 500 ml )

Fish sauce 3-4 tbsp

Sugar 4-6 tbsp

Dried Osmanthus Flower 1 tbsp

Goji Berries 2 tbsp

1. Soak goji berries and osmanthus flower in the shaoxing wine for 1 night.

2. Wash and clean the chicken wing. Get a pot add water and 2 slice of ginger to boil.

3. Blanch the wings, turn to medium heat cook for 7 mins, then turn off the heat cover with lid rest for 8 mins.

4. Get a bowl of ice water ready. Put the wings in 3~5 mins until cool down.

5. In a container, add fish sauce, sugar and shaoxing wine.

6. Drain of the ice water. Stick a fork in to make some holes. Then put in the Shaoxing wine mix. Store in fridge for 2 hours or overnight. Done~