Steamed Chicken Wings Enoki Mushroom

Name: Steamed Chicken Wings Enoki Mushroom
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 Chicken wings; 1 piece Enoki mushroom; 20g Soy sauce; 20g Oyster sauce; 10g Rice wine; 1 piece 2 grams of salt; About 30g ginger; a little starch; a little Chives; Red chili

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

During the Chinese New Year, big fish and meat are indispensable, and eating too much must be a burden. So when cooking meat, add more vegetables as much as possible to reduce the intake of excessive fat.
Today’s chicken wings with enoki mushrooms are laid on the bottom with enoki mushrooms, and the chicken wings are marinated and put on top, and then steamed in a pot. The chicken wings are smooth and tender and tasteful, and the enoki mushrooms become fresh, fragrant and tender due to the mixture of their own juice and chicken wings juice. Sprinkle a little green chives and diced red pepper, the whole dish looks lively and appealing to the appetite. You must eat it while it is hot to taste the beauty of enoki mushrooms! By the way, don’t you often say you want to eat one more leg of the dish? The one leg of this enoki mushroom is long, crisp and tender, don't let it go!

Steamed Chicken Wings Enoki Mushroom

1. Clean the chicken wings, 1 handful of Flammulina velutipes, soak in cold water for 15 minutes to remove part of the colchicine contained in it;

Steamed Chicken Wings Enoki Mushroom recipe

2. Split the chicken wings in half, which can increase the tasting area and reduce the steaming time;

3. Put the chicken wings, fresh ginger, light soy sauce, oyster sauce, salt, and rice wine into a bowl, and marinate for about 30 minutes;

4. Cut off the roots of the enoki mushrooms and divide them into small groups. Find a deep plate and spread the enoki mushrooms evenly on the plate;

5. Pour the right amount of starch into the marinated chicken wings. There is no restriction on what starch can be used. Corn, potatoes, and wheat can be used. The purpose is to lock the water and seasoning juice in the chicken wings and make the chicken wings smooth on the outside and tender on the inside;

6. Put the chicken wings covered with starch paste on the enoki mushroom, and evenly pour the remaining powder paste on the chicken wings;

7. Put it into a steamer with cold water, steam for 20 minutes after medium heat and steam. Full heating can completely destroy the colchicine in the enoki mushrooms, and you can eat more at ease. The chicken wings are coated with starch slurry, so they will not be old for long time steaming, and they will be smooth and tender.

Tips:
1. Chicken wings can be steamed whole or apart, as you like. Sprinkle a little starch and wrap them before steaming to lock the internal juices, and the chicken wings are smooth and tender;
2. There is no need to put water in the plate, because the enoki mushroom contains water, and the soup will come out after steaming; if the sauce of the marinated chicken wings is not salty enough, you can pour a little light soy sauce after it is out of the pot, so that the enoki mushroom will have a taste;
3. Flammulina velutipes contains colchicine, which will produce toxic dicolchicine due to oxidation. After the latter enters the human body, it will have a strong stimulating effect on gastrointestinal mucosa and respiratory mucosa, but colchicine is soluble in water, so soak in cold water or It can be destroyed by heating it sufficiently.