Chicken Wing and Shrimp Pot (Easy Version)
🌟鸡翅虾煲🌟超简单版超香‼️ · pan chinese cuisine
The author notes you can swap in other vegetables such as carrot, corn, chicken feet, or rice cakes. No salt is added to the dish itself because the soybean paste is already salty; taste before serving and add a pinch of salt only if it seems bland. Important tip: make sure the pan and ingredients have no water when pan-frying, or the oil will splatter.
Tasha GreenleafVegan baker converting skeptics one chickpea brownie at a time. Allergic to boring vegetables. Aquafaba evangelist, sorry in advance.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- 1742.9(Main ingredients only; seasoning not counted)
- Protein (g)
- 129.2(Main ingredients only; seasoning not counted)
- Fat (g)
- 105.6(Main ingredients only; seasoning not counted)
- Carbs (g)
- 63.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 2973.4(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
20.0 piece — scored twice on the surface and patted dry
potato土豆
4.0 whole — medium-sized; cut into small strips and chunks (substitution allowed)
carrot胡萝卜
1.0 whole — cut into small chunks (substitution allowed)
scallion葱花
2.0 stalk — white parts used in cooking; some chopped for garnish
8.0 slice
3.6 oz — 3 ceramic-spoonfuls (per conversion table, ~17 g each)
1.2 oz
1.48 oz
soybean paste (yellow soybean paste)黄豆酱
1.27 oz
1.06 oz
0.35 oz
0.07 oz
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Prepare the sauce mixture, cut the vegetables, and set out the scallion whites, ginger, and garlic. Cut the potatoes and carrots into small strips and chunks (any vegetables work). Trim the heads and whiskers off the shrimp, and score two slits in the skin of each chicken wing. Pat the chicken wings and shrimp completely dry — no surface water.
✅ Done when: All ingredients are prepped and the chicken wings and shrimp feel dry to the touch.
Heat oil in the pan, using a generous amount. Pan-fry the chicken wings scored-side down first, until both sides are golden brown.
✅ Done when: Both sides of the chicken wings are golden brown.
Push the golden chicken wings to one side, add the shrimp, and fry just until they turn red. Transfer the wings and shrimp to a plate and set aside.
✅ Done when: The shrimp have turned red.
Add the potatoes and carrots to the pan and pan-fry them (fry whatever vegetables you are using).
✅ Done when: The potatoes have developed browned, slightly charred edges.
- 5
Step 5
Once the potato pieces are browned at the edges, remove them from the pan and set them with the chicken wings and shrimp.
✅ Done when: The potatoes are browned and slightly crisp at the edges.
Leave a little oil in the pan, add the scallion, ginger, and garlic, and stir briefly.
✅ Done when: The aromatics are fragrant and lightly sizzled.
- 7
Step 7
Add everything back in — the shrimp, chicken wings, potatoes, and carrots — and toss to combine evenly.
✅ Done when: All ingredients are evenly combined and coated.
Pour in the prepared sauce and toss quickly to coat. Keep the heat no higher than medium, as high heat will burn the sauce.
✅ Done when: Everything is evenly coated in the sauce with no pooling at the bottom.
- 9
Step 9
Rinse the sauce bowl with 2 to 3 bowls of water — enough to just cover the chicken wings and shrimp — and pour it into the pan.
✅ Done when: The liquid just covers the chicken wings and shrimp.
Boil over high heat for 15 minutes, until a chopstick pierces a chicken wing easily through, then reduce the sauce over high heat.
✅ Done when: A chopstick slides through a chicken wing with no resistance, and the sauce has thickened.
- 11
Step 11
Sprinkle with a little chopped scallion, and sesame seeds if you like. Serve.
✅ Done when: The dish is garnished and ready to serve.