Stuffed Chicken Wings with Asparagus and Pleurotus Eryngii (full Video Tutorial with Boneless Chicken Wings)
1.
Marinate the boneless chicken wings, the soaked cordyceps flower (including water) and egg whites, and a little salt and sugar for 15-30 minutes. The video of chicken wing bone removal is at the top of this article.
2.
Keep the tip of the asparagus about the same length as the chicken wing, and cut the remaining part into small pieces (if it is too old, remember to cut off the skin of the end part)
3.
Pleurotus eryngii is torn into strips, about half the size of the inner space of the chicken wings.
4.
Stuff the chicken wings with the tips of asparagus and pleurotus eryngii, then steam them under water for 8 minutes.
5.
In the meantime, we boil a small pot of water, add a little salt and sugar
6.
Blanch the asparagus for 2 minutes.
7.
Pour the overflowing juice of the steamed chicken wings into the pot, add half a bowl of water, oyster sauce and sugar
8.
Boil until boiling,
9.
You can pour the thin starch in a small bowl of water (the Cantonese chef calls it "Glass Gorgon"),
10.
Push gently with a shovel, and the juice can be turned off if the thickness of the juice is moderate.
11.
Pour the previously blanched asparagus segments and an appropriate amount of sesame oil on the chicken wings.
12.
Enjoy the finished product. Welcome to scan the QR code to follow WeChat public account chubbylens
Tips:
For boneless chicken wings, one thing needs to be added:
First of all, we have to distinguish the head and tail of the chicken wing, and the tail is the part near the tip of the chicken wing. The best way to remove bones is to start from the head.