Braised cauliflower and chicken tulip
Cauliflower cooks quickly and softens easily, so add it to the pan towards the end.
Tear the cauliflower into bite-sized pieces.
Blanch the chicken drumsticks in boiling water for about 15 seconds, then put them in cold water and rub them to remove the sliminess.
Put the marbled chicken wings into a frying pan, turn on the heat, drizzle with salad oil and fry until lightly browned. Once browned, add bonito stock, sugar and dark soy sauce, cover with aluminum foil and simmer
After boiling for about 5 minutes, remove from heat, remove the lid and let cool. After cooling for 5 minutes, turn the heat back on and boil for about 2 minutes, then let cool again. Repeat this process 3 more times
When the heat is turned on for the fourth time, add the raw cauliflower and stir-fry for about 4 minutes
When the sauce has reduced, add mirin and light soy sauce for flavor, stir-fry lightly over high heat to evaporate the water, then transfer to a plate and sprinkle with black pepper to finish
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- Chicken wings
- 6 bottles
-
- salad oil
- 1 tablespoon
-
- cauliflower
- 300g
-
[seasoning]
- Bonito stock
- 2 cups
-
- sugar
- 2 tablespoons
-
- Dark soy sauce
- 2 tablespoons
-
- For flavoring mirin
- 1/2 tablespoon
-
- Light soy sauce for flavoring
- 1 tablespoon
-
- For black pepper finishing
- Appropriate amount
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