善用當歸料理煮完的湯頭，多點變化，來做雞翅凍，做這道菜，很僅量不用肉雞翅，不是口感考量，是因為要取 “膠質”，越成熟的雞，膠質含量越高，但也得燉煮較久些．
90分
2人
100+
主要食材
桂丁雞翅
3
隻
當歸湯底
300
cc
米酒
1
小匙
1
88℃ / 60 分鐘
藥頭湯底先煮好，取300cc可以蓋過雞翅為前提．不論是用舒肥真空袋或是直火溫控都可 88c 60分鐘，把膠質燉出．且雞翅的皮保持完整不破．
電火鍋
烹煮
2
80℃ / 30 分鐘
時間到後，在放著燜30分鐘。 之後取出 放涼即可．
電火鍋
烹煮
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100+