1. Wash the Lipu taro and peel off the skin. Soak the chicken wings in cold water for 30 minutes and then rinse.
2. Cut the chicken wings into two sections for later use.
3. Mix the chicken wings with cooking wine, light soy sauce and a small amount of salt and marinate for 20 minutes.
4. Take the time to cut the taro into 5-8mm thick pieces (in any shape you like) and spread them on the bottom of the plate.
5. Arrange the marinated chicken wings evenly on top of the taro, and then put the sliced ginger on top.
6. After boiling the steamer, place it on the serving plate, cover and steam for about 18 minutes. After turning off the heat, place a few washed goji berries on the lid and simmer for a few minutes.
7. Out of the pot, over.
Tips:1. The chicken wings are relatively thin. Steam for about 18 minutes. If you change to chicken thighs, you need to increase the steaming time appropriately.
2. It is recommended to put the rough side (close to the chicken feather) side up when laying the chicken wings, because it is easier to get oil.
