Description
Chicken wings simmered in herb spice and sweet/spicy soy Lu Zhi until glossy. Delicious even cold, the collagen-packed skin texture is irresistible.
Restaurants serving Braised Chicken Wings (Lu Jichi)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken wings
- Soy sauce
- Rock sugar
- Rice wine
- Star anise
- Cinnamon
- Scallions
- Ginger
Instructions
- [Authentic Recipe]
- [Wing Prep] Poke holes in chicken wings (Jichi) with a fork for flavor absorption, briefly blanch in hot water to remove scum.
- [Gloss & Rich Lu Zhi] Heat oil in wok, melt rock sugar to caramel (secret to beautiful gloss). Add soy, rice wine, water, scallions, ginger, and a spice bag (Lu Bao) of star anise/cinnamon; boil.
- [Flavor Penetration via Temp Diff] Add wings, simmer on low for
- mins. Pro tech is absolutely avoiding boiling so skin doesn't tear. Steep in soup for at least
- hrs after turning off heat; the cooling process lets herb aroma and soy umami absorb to the bone marrow. At stalls, these are pulled out, served as 'Leng Lu (Cold Luwei)' with a dry, shiny amber surface.
Learn more Spice, substitutes, tips
Key spices
Sweet spicy aroma of star anise and cinnamon
Substitutes at Japanese supermarkets
Duck wings (as Lu Yachi, meat tightens further)
Pairing
Taiwan Beer、Cola、Tapioca Milk Tea
Trivia
[For Everyone] A national snack Taiwan students polish off countless times like 'candy' while watching movies/dramas. Cooling tightens skin gelatin and condenses meat umami, loved as a representative of 'Leng Lu (Cold)'.
Eating tips & etiquette
[Unique Eating] Taiwan night market style: sprinkle special 'pepper salt (Jiao Yan Fen)' lightly on top, adding junk spiciness to the sweet/spicy sauce!
Allergen
Chicken, Soy, Wheat (from soy sauce)