The Chicken Wings and Legs with Brown Sauce is a famous local dish served in the Meilongzhen Restaurant in Shanghai. It originates in the Taolechun Sichuan Cuisine Restaurant in Shanghai in the late 20th century and was created by the famous chef Yan Chenglin and some other chefs inspired by the Peking Opera The Drunken Concubine. It used to be called “Chicken Wings and Legs with Brown Sauce with Beijing Scallions”. This dish is cooked in an earthenware cooking pot and is a dish served in winter time. In the late 1930s, this dish was introduced into Meilongzhen Restaurant, and the chef Shen Zifang, who was good at “stewing with gentle heat”, improved this dish with the unique cooking techniques called “half soup and half dish” and renamed this dish “Chicken Wings and Legs with Brown Sauce”. As such, this dish has become a dish that can be served in all four seasons. After this dish is finished cooking, it will be placed in a tureen and is served to the customer. When the lid is uncovered, the whole room will be filled with its delicious smell. The chicken wings are fat and tender.
24 chicken wings (about 750g), 500g of ribs, 50g of soaked mushrooms, 50g of fresh winter bamboo shoots, 50g of scallions, 10g of ginger (broken ginger), 50g of Shaoxing wine, 50g of red wine, 30g of soy sauce, 10g of white sugar, 1000g of clear chicken soup and 500g of lard oil (about 60g will be used).
1. Clean the chicken wings and cover them well with a little Shaoxing wine and soy sauce. Fry them in 60%-70% heated oil until their skins are golden yellow, and then put them in a colander to drain the oil.
2. Put the lard oil (50g) in the previously used wok and heat the oil. Put in the Beijing scallions, ginger and ribs, stir and fry them until the color changes. Pour the chicken wings in, and put in the Shaoxing wine, the soy sauce, the white sugar and the clear chicken soup. Bring this to a boil, and then stew them on gentle heat for 20 minutes until the chicken wings are crisp and cooked thoroughly. Then put the soaked mushrooms and bamboo shoots on high heat until the cooking liquor thickens. Fish out the ribs and ginger, and pour the red wine in. Then the dish can be served in a tureen.