Stuffed Chicken Wings

These wings steamed this wayare so tender and 'Whart"?????, a cantonese term which is hard to describe. This is an easy dish to cook, only the deboning of the wings is quite intimidating. The first wing might be difficult but after that, it is effortless.








Ingredients:

10 chicken wings
Carrots - julienned
Spring onions - cut into 2 inch lengths
Ham - julienned
Dried Shitake Mushrooms - soaked and sliced into thin slices


1/4 cup chicken stock
1 tbsp garlic oil
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp ginger juice
a dash of pepper

1 tsp cornstarch/tapioca starch dilute with 2 tbsp water

Sesame oil

Method:

For deboning chicken wings - ---------------------.

First cut off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.

Then carefully cut off the two bones of the wing and discard them.

Be careful not to pierce the chicken skin.

Repeat this for all the wings.

Now the chicken wings are ready for stuffing.

Stuff each wing with a strip of carrot, spring onion, ham and mushroom.

Arrange the stuffed wings on to a plate for steaming.

Mix chicken stock, oil, oyster sauce, wine, ginger juice and pepper and pour over the chicken wings.

Steam the chicken wings for 30 minutes until cooked.

Drain soup/sauce from the plate into a bowl and add in the cornstarch/tapioca starch mixture. Stir.

Microwave for 3 minutes, stirring after every minute.

Pour thickened sauce over the cooked chicken wings and drizzle sesame oil before serving.

Serves