Laoganma Glutinous Rice Chicken Wings

Name: Laoganma Glutinous Rice Chicken Wings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Chicken wings; 100g Glutinous rice; 20g garlic; 20g ginger; 20g Millet spicy; 30g Chives; 20g Laoganma sauce; 10g Oyster sauce; 10ml Soy sauce; 5ml Cooking Wine; 2g Sugar; 5ml Peanut oil; 5g starch

by The cat who doesn't want to go downstairs

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Do you want to get a delicious meal in an air-conditioned wifi watermelon and not in a panic state? Then try cold dishes and steamed dishes. There is no smoke from cooking and frying, and you don’t have to stay in front of the stove all the time. Today’s [Laoganma Glutinous Rice Chicken Wings] is a very delicious steamed dish. Compared with braised chicken wings and fried chicken wings, cooking with less oil is healthier. The key is that it is not complicated to make. The chicken wings are simply marinated and then wrapped in glutinous rice and steamed in a pot. The true original flavor keeps the freshness of the ingredients to the greatest extent possible. The taste of Lao Gan Ma is very unique. The glutinous rice wrapped in the outside is soft and glutinous, and the chicken wings inside are not old and woody, spicy and delicious, the more you eat, the more enjoyable!

Laoganma Glutinous Rice Chicken Wings

1. First of all, we have to prepare all the ingredients needed to make this [Laoganma glutinous rice chicken wings]: 5 large chicken wings, 100g glutinous rice, 20g garlic, 20g ginger, 20g spicy millet, 30g chives, Laoganma sauce 20g.

Laoganma Glutinous Rice Chicken Wings recipe

2. Next, we start to process the ingredients: first clean the chicken wings and drain the water, and then put a knife on both sides of the chicken wings, so that it will be easier to taste when marinated; add appropriate amount of water to soak the glutinous rice for 3 hours; pat the garlic with a knife and cut into pieces. Minced garlic; cut ginger into minced ginger; millet spicy and cut into chili rings; cut small chives into chopped green onion for later use.

3. Put chicken wings, minced garlic, minced ginger, 1/2 millet chili rings and 1/2 green onion into a large bowl, pour 5ml cooking wine, 10g oyster sauce, 5ml light soy sauce, 2g sugar, and 20g Laoganma sauce.

4. Stir thoroughly so that the chicken wings are evenly coated with the sauce, then cover with plastic wrap, and marinate in the refrigerator for 3 hours.

5. Take out the marinated chicken wings, add 5g of starch and stir evenly. The purpose of adding starch is to lock the juice of the marinated chicken wings, so that the steamed chicken wings will be more tender; dry the soaked glutinous rice and add 5ml of light soy sauce , 5ml peanut oil, stir well. The purpose of adding peanut oil is to make the glutinous rice grains distinct and avoid sticking the glutinous rice together after steaming.

6. Put the marinated chicken wings into the mixed glutinous rice, evenly coat both sides with a layer of glutinous rice, and place them in a cage.

7. Add appropriate amount of water to the steamer, put the chicken wings wrapped in glutinous rice, steam for 40 minutes after getting steamed on high heat.

8. Take out the steamed glutinous rice chicken wings, sprinkle with the remaining 1/2 green onion and millet chili rings for garnish, and then serve. The glutinous rice is soft and glutinous, and the chicken wings are tender and juicy.

Tips:
1. The glutinous rice needs to be soaked in advance. The soaking time should not be less than 3 hours. The chicken wings need to be marinated in order to be more delicious. It is recommended to soak the glutinous rice before going to bed the night before. More tasty.
2. After the glutinous rice is dried, the light soy sauce is poured in to make the glutinous rice taste delicious, and a small amount of peanut oil is poured in to make the glutinous rice particles distinct and not sticking together.