– Bilingual Lyrics Chinese/English

Lyrics & Translation

[English]

Hey everyone

Are many of you making cola chicken wings at home?

You just throw them straight into the pot and cook.

No wonder they turn out tasteless.

Kids don’t even want to eat them.

Today I’ll share a super‑detailed recipe with you all.

If you follow this, it’ll taste even better than store‑bought.

First, let’s prepare the chicken wings we bought.

Start by poking small holes in the wing skin with a toothpick.

Make the holes as deep as you can.

This helps the blood and excess liquid drain out quickly.

After puncturing,

soak the wings in a ginger‑and‑scallion water for half an hour.

The blood gets leached out.

The fishy smell is greatly reduced.

After soaking, blench them in cold water.

Add scallions, ginger, and cooking wine to remove any remaining odor.

Bring to a gentle boil over medium heat.

These days many wings are frozen.

The blanching step is crucial.

It removes extra fishy smells and impurities.

When the water boils, skim off the foam.

Add a pinch of salt and simmer for two more minutes.

Take them out and rinse with hot water.

Remember to use hot water.

Otherwise the wings will contract from the cold and become tough.

After washing, pat them dry with kitchen paper.

This prevents oil splatter when you fry them.

It also helps the skin get nice and crispy.

Next, add a little oil to the pan.

Add the prepared wings.

Cook over low heat.

Let the fat in the skin render out slowly.

That way the wings won’t end up greasy.

Don’t rush to flip them while frying.

Wait until the skin has set.

Flip only after the bottom turns golden.

Cook both sides until they’re golden and slightly crisp.

The aroma becomes much richer.

I often share cooking tips.

If you like it, give me a thumbs‑up.

And hit follow.

Then you can find me whenever you need it later.

Thanks, everyone.

After frying, add scallions and ginger.

Now comes the key part.

It’s the cola ratio.

Too much cola makes it overly sweet.

Too little, and the flavor is weak.

Use half a can of cola for every ten wings.

Add two teaspoons of light soy sauce.

One tablespoon each of oyster sauce and dark soy for color.

Finish with a pinch of salt and pepper to balance the sweetness.

This makes the cola flavor more harmonious and fragrant.

Cover and simmer on low for ten minutes.

Halfway through, flip them.

So the heat distributes evenly.

Time’s up.

Add a splash of lime or lemon.

It’ll taste fresher and less greasy.

Then turn up the heat to reduce the sauce.

Stir frequently to avoid sticking.

When the sauce thickens, it’s done.

These cola chicken wings turn out

with a chewy, bouncy skin

and a rich, saucy flavor

One bite gives you a burst of happiness.

Give it a try, everyone!

Don’t forget to follow me

Every day feels like home.

[Chinese]

家人們

是不是很多人在家做可樂雞翅

都是直接下鍋煮

難怪做出來不入味

孩子都不愛吃

今天我就把超詳細的做法分享給大家

照著做味道比外面買的還好吃

咱們先處理買回來的雞翅

先用牙籤在雞翅表面扎些小孔

盡量扎深點

這樣能讓雞翅裡的血水快速排出

扎完後

把雞翅放到蔥薑水里浸泡半個小時

血水都泡出來了

腥味自然就大大減少

泡好後冷水下鍋焯水

放入蔥薑料酒去腥

開中火慢慢煮

現在很多雞翅都是冷凍的

焯水這步可太重要了

能去除多餘的腥味和雜質

水開後撇去浮沫

加些鹽再煮2分鐘

撈出來用熱水沖洗乾淨

記住一定要用熱水

不然雞翅遇冷收縮就會變柴

洗好後用廚房紙擦乾表面水分

這樣煎的時候就不會濺油

還能讓雞皮煎的更香脆

接下來鍋裡加少許油

倒入處理好的雞翅

開小火慢煎

把雞皮里的油脂慢慢逼出來

這樣燉出來的雞翅才不會油膩

煎的時候別著急翻動

等雞皮充分定型

底部金黃後再翻面

兩面都煎至金黃微焦

雞翅的香味就更濃郁了

我經常分享美食小技巧

要是喜歡記得給我點個贊

留個關注

以後用得著就能找到我

謝謝大家了

煎好後放入蔥薑

關鍵來嘍

就是可樂的比例

可樂放多了太甜

放少了味道不夠濃

按照10隻雞翅半聽可樂

再加兩勺生抽

一勺蠔油一勺老抽提色

最後加點鹽和胡椒粉來平衡甜味

這樣可樂味更協調也更香

扣蓋小火燉10分鐘

中途我們來翻個面

讓雞翅受熱更均勻

時間到了

放點小青檸或檸檬進去

味道會更清爽不油膩

接著開大火收汁

多翻拌防止糊鍋

收到湯汁濃稠就可以了

這樣做出來的可樂雞翅

外皮q彈

醬香濃郁

咬一口滿滿的幸福感

家人們趕緊試試吧

記得關注我

每天都是家的味道

Key Vocabulary

Vocabulary	Meanings
chicken wing /ˈtʃɪk.ən wɪŋ/ B1	noun - the wing of a chicken, used as food
cola /ˈkoʊ.lə/ A2	noun - a carbonated soft drink flavored with cola nut extract
fry /fraɪ/ A1	verb - to cook food in hot oil or fat
stew /stiː/ B2	verb - to cook slowly in liquid
blanch /blæntʃ/ C1	verb - to briefly immerse food in boiling water then cool it rapidly
sauce /sɔːs/ A2	noun - a liquid or semi‑liquid condiment used to add flavor
fragrant /ˈfreɪ.ɡrənt/ B1	adjective - having a pleasant smell
rich /rɪtʃ/ B2	adjective - full of strong, pleasant flavor
sweet /swiːt/ A1	adjective - having the taste of sugar
salt /sɔːlt/ A1	noun - a mineral used to season food
pepper /ˈpɛp.ər/ A1	noun - ground dried pepper, used as a spice
light soy sauce /laɪt sɔɪ sɔːs/ B2	noun - a thin, pale soy sauce used mainly for seasoning
dark soy sauce /dɑːrk sɔɪ sɔːs/ B2	noun - a thick, dark soy sauce used for colour and depth of flavor
green onion /ɡriːn ˈʌn.jən/ A2	noun - the young, tender stalks of the onion plant, used as a garnish
ginger /ˈdʒɪn.dʒər/ A1	noun - the aromatic rhizome used as a spice
cooking wine /ˈkʊk.ɪŋ waɪn/ B2	noun - wine used as an ingredient to add aroma and flavor in cooking
chicken skin /ˈtʃɪk.ən skɪn/ B1	noun - the outer layer of a chicken’s flesh, often crisped when cooked
golden /ˈɡoʊl.dən/ B1	adjective - having the colour of gold; used to describe well‑cooked food
crispy /ˈkrɪs.p.i/ B2	adjective - firm and brittle, making a pleasant sound when bitten
refreshing /rɪˈfres.hɪŋ/ B2	adjective - pleasantly cool or fresh, especially in taste

Key Grammar Structures

• 先用牙籤在雞翅表面扎些小孔

  ➔ Adverbial marker 先 (first) indicating order of actions

  ➔ The word "先" shows that the action of using a toothpick comes before the next steps.

• 把雞翅放到蔥薑水里浸泡半個小時

  ➔ 把‑construction (disposal construction) for moving the object before the verb

  ➔ The word "把" brings the object "雞翅" forward, showing that they are being placed into the ginger‑scallion water.

• 現在很多雞翅都是冷凍的

  ➔ 是…的 pattern for emphasizing a state or characteristic

  ➔ "都是" uses the 是…的 pattern to stress that the wings are frozen.

• 記住一定要用熱水

  ➔ Imperative with 记住 (remember) + 一定要 (must) for strong advice

  ➔ "记住" tells the listener to remember, and "一定要" emphasizes that using hot water is essential.

• 開小火慢煎

  ➔ Verb‑verb (V1 + V2) sequential action: 開 (turn on) → 煎 (pan‑fry)

  ➔ "開" and "煎" are placed together to show the two steps happen one after the other.

• 煎的時候別著急翻動

  ➔ Negative imperative with 別 (don’t) + 着急 (hurry) + 翻動 (flip)

  ➔ "別" tells you not to, and "著急" adds the idea of not being hasty while flipping.

• 要是喜歡記得給我點個贊

  ➔ Conditional clause with 要是 (if) + main clause

  ➔ "要是" introduces a condition: if you like it, then remember to give a like.

• 扣蓋小火燉10分鐘

  ➔ Verb + Object + Duration – a concise instruction pattern

  ➔ "扣蓋" (cover) + "小火" (low heat) + "燉10分鐘" (simmer for 10 minutes) gives a clear step in one compact sentence.