Steamed Stuffed Chicken Wings
Steamed Stuffed Chicken Wings
| 6 pieces | Chicken wings |
| 2 | Dried Chinese mushrooms, soaked and sliced thinly |
| 60 g | Carrot, cut into matchstick strips |
| 2 stalks | Spring onion, cut into sections |
| Some | Siu pak choy, blanched for garnishing |
Ingredients A: seasonings
| ¼ tsp | Salt |
| 1 tsp | Light soy sauce |
| 1 tsp | Sesame oil |
| 1 tbsp | Corn flour |
Ingredients B: seasonings
| ¼ tsp | Salt |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| ¼ tsp | Sugar |
| ½ tsp | TUMIX® Chicken Stock Seasoning |
| ½ tsp | Sesame oil |
Ingredients C: fillings
| 60 g | Minced chicken meat |
| 60 g | Minced prawn meat |
| 100 g | Fish paste |
| 1 | Water chestnuts, minced |
| 1 tsp | Minced red chili |
- Cut off chicken wing tip. Remove the bone. Marinate with seasonings (A) for at least 10 minutes.
- Combine seasonings (B) with fillings (C). Stir well to mix.
- Spoon some fillings into the prepared chicken wings. Stuff a piece of mushroom, carrot and spring onion into the filled portion. Arrange each stuffed chicken wing on a heatproof plate.
- Steam in pre-heated steamer over high heat for 12 – 15 minutes or till cooked. Remove and serve at once with garnishing.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
