Stewed Chicken Wings with White Wine
Approx. 30 min
Chicken Wings500 g
Vegetable Pulp (Leaves, herbs or tangerines)80-100 g
Onions (chopped)1 pc
Garlic (chopped)1 pc
Lemon (sliced)½ pc
Coarse Salt1 tsp
Olive Oil2 tbsp
White Wine100 ml
Mix the vegetable pulp with water. Set aside.
Sprinkle coarse salt on top of the chicken wings. Marinate for 5 minutes. Absorb excess water with kitchen towels and sprinkle pepper on top.
Put olive oil into the Auto Power Switch Multifunctional Health Cooker and heat up the appliance. Put in the chicken wings. Pan fry until golden brown. Pour in white wine. Take out the chicken wings when the alcohol is evaporated.
Put onions and olive oil into the Cooker. Stir-fry in medium heat. When the onions become tender, put in and saute the garlic. Lastly, add vegetable pulp and chicken wings.
Bring the sauce to a boil. Add lemon slices. Close the lid and stew for 20 minutes in low heat. Serve.
Tangerine pith may become bitter after being heated. Remove it from the pulp before use.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference