Steamed Chicken Wings with Plum Dried Vegetables
1.
The chicken wings are soaked in clean water with bleeding water.
2.
Seasoning needed: light soy sauce, oyster sauce, minced green onion, ginger, garlic, chicken powder, pepper, tempeh, sugar, etc.
3.
The chicken wings soaked in blood were cut in two from the middle.
4.
Put the cut chicken wings into a container, add all the seasonings such as green onion, ginger, garlic, oyster sauce, light soy sauce, cooking wine, chicken essence, pepper, white sugar, and tempeh.
5.
After adding all the seasonings, pick it up and marinate for two hours to let it taste.
6.
Add 2 teaspoons of starch to the marinated chicken wings and stir well again (the starch is added to lock the moisture in the chicken wings, and the steamed chicken wings will be more tender and smooth)
7.
Soak the dried plums in advance and wash them several times
8.
Put a little base oil in the pot and saute the chopped green onions, add the dried plums and vegetables that have been squeezed out of water, and fry them until they are fragrant.
9.
Add a little light soy sauce and sugar to the fragrant dried plums and mix well. (The dried plums that I used have almost no salty taste after washing, so I added a little light soy sauce, and the dried plums are more salty, and you don’t need to add them)
10.
Put the fried dried plums in a deeper container.
11.
Pour in the marinated chicken wings (try not to overlap chicken wings)
12.
Put it in the steamer (I use a rice cooker, steam the rice below and steam the chicken wings on the top, out in one pot, don’t have to guard the stove)
13.
Time is up, the rice is steamed, and the chicken wings are also steamed. The delicious food is served again!
Tips:
Marinate the chicken wings for at least two hours after adding the seasoning. You can also do it one night in advance, and make it more delicious the next day after marinating for one night.
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