|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
|1 tsp||Light soy sauce|
|1 tsp||Sesame oil|
|1 tbsp||Corn flour|
Ingredients B: seasonings
|½ tsp||AJI-SHIO® Flavoured Pepper|
|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.