Steamed Chicken Wings

Name: Steamed Chicken Wings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 Chicken wings; Some pumpkin; A shallot; Some ginger; A handful Rice; 1/2 star anise; A few pepper; a small piece Cinnamon; 1 spoon Spicy tempeh; 1 spoon Soy sauce; Some salt

by Warm sunny

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Cooking steamed vegetables in summer is a good choice. Cut the ingredients, put the seasonings, and put them in a steamer with boiling water. Then you can go to the living room and blow the cool breeze to wait for the meal. This time I made steamed chicken wings with rice noodles. I made rice noodles without any additives. The steamed vegetables have less fat intake and retain the nutrition of the food. It is also suitable for all seasons of the year. "

Steamed Chicken Wings

1. Chop the chicken wings into two pieces from the middle. (This can be more delicious and shorten the steaming time)

2. Put cold water in the pot, put the chicken wings in the water to boil, remove them, and rinse off the foam with warm water for later use.

3. Cut the green onion into sections, slice the ginger, put it in a bowl together with the chicken wings, add the spicy tempeh, light soy sauce, dark soy sauce, and salt, mix well, and marinate for more than one hour.

4. Put the rice, star anise, pepper, and cinnamon into a pot and stir fry on low heat until the rice grains turn yellow.

5. Put the fried rice grains and spices into the food processor.

6. Use a food processor to grind the rice grains into powder. (You can also leave some particles in an appropriate amount)

7. Coat the marinated chicken wings with rice noodles.

8. Cut the pumpkin into thick slices and spread on the bottom of the bowl.

9. Place the chicken wings coated with rice noodles on the pumpkin.

10. Boil water in the pot, put the chicken wings in the pot, cover with a layer of plastic wrap, and steam on high heat for 20 minutes. (Time depends on the size of chicken wings)