1. Soak glutinous rice in advance, usually for more than ten hours.
2. The front and back sides of the chicken wings are cut out. Add salt, white pepper, five-spice powder, and a little oil. Marinate for more than an hour.
3. Chop green and red peppers into small circles.
4. Saute the green and red peppers with blended oil and set aside. The popped chili is not very spicy and tastes good.
5. Coat the marinated chicken wings evenly with glutinous rice and arrange them on a plate.
6. Drizzle a little bit of blending oil evenly. Steam on high heat for 30 minutes.
7. Turn off the fire. Add the green and red peppers and simmer for five minutes.
8. Put a little chopped green onion. The color is very attractive. The taste is also very light.
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