潮州陈皮梅
A traditional Chaozhou dish, combining aged tangerine peel with sweet and sour plums to create a fragrant, appetizing flavor that lingers.
Ingredients
11 items- Chicken mid-joint wings 500 g
- Chenpi plum (preserved plum) 5-6 pieces
- Dried tangerine peel 1 small piece
- Ginger a few slices
- Garlic 3 cloves
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 0.5 tbsp
- Rock sugar 10 g
- Water starch as needed
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Wash the chicken wings and cut two slits on each side. Place in a bowl, add cooking wine and ginger slices, mix well and marinate for 10 minutes.
Pit and chop the chenpi plums. Soak the dried tangerine peel in warm water until soft, then slice into shreds. Mince the garlic.
Heat oil in a pan over medium heat, add the marinated chicken wings and pan-fry until golden brown on both sides, about 4 minutes.
Add ginger slices and garlic, stir until fragrant. Then add the chopped plums and tangerine peel shreds, stir well.
Add light soy sauce, dark soy sauce, and rock sugar. Pour in hot water to just cover the wings. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the sauce thickens slightly.
Turn up the heat to reduce the sauce, drizzle in water starch to create a thin glaze, stirring constantly. Once the sauce is glossy and coats the wings, remove from heat and plate.
Tips
Chopping the chenpi plums helps release their fruity aroma. Keep an eye on the simmering to prevent drying out. The final starch glaze gives a shiny, flavorful finish.
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