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Steamed Chicken Wings

Fri, 17 Mar 2023 07:00:15 +0000

Steamed Chicken Wings

This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!

Servings4

Ingredients

12 chicken wingsmid-joint section only

Marinade:

1/2teaspoon sea salt
1/4teaspoon ground white pepper
1/2teaspoon cornstarch
4 - 5 dried black mushroomssoaked to soften
2 green onions
2oz hamsliced 1/8-inch thick

Sauce:

1/2cup chicken broth
1tablespoon Chinese rice wine
2teaspoons salted black beansrinsed and crushed
2teaspoons oyster-flavored sauce
3/4teaspoon sugar
dash of ground white pepper
2teaspoons cornstarch dissolved in 1 tablespoon water
2teaspoons chopped green onion

Instructions

Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
Slide 1 piece of mushroom, green onion and ham into boned space in each wing. Place stuffed wings in a single layer on a heatproof dish.
Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
While chicken is steaming, combine all sauce ingredients except cornstarch solution in a saucepan; bring to a boil. Add cornstarch solution and continue to cook until sauce thickens.
To serve, pour sauce over chicken. Sprinkle with chopped green onion.

Recipe Notes

The post Steamed Chicken Wings first appeared on Yan Can Cook.

Duck Egg Surprise

Mon, 04 Jun 2018 23:56:43 +0000

Duck Egg Surprise

Servings8 appetizers

Ingredients

Instructions

Crack duck eggs carefully to keep shell as intact as possible. Pour out egg whites and leave yolk in the shell.
Soak glutinous rice with water to cover for 30 minutes. Drain and set aside.
Soak dried mushroom with hot water to cover for 15 minutes. Remove and discard stem. Chop cap and set aside.
In a bowl, combine glutinous rice, mushroom, carrots, corn, green peas, green onions, soy sauce, salt and white pepper.
Spoon rice mixture into each egg shell. Steam filled eggs for 25 – 30 minutes. Slice in half to serve.

The post Duck Egg Surprise first appeared on Yan Can Cook.

Mung Bean Jelly with Sichuan Spicy Sauce

Thu, 15 Feb 2018 09:01:17 +0000

This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan!

Mung Bean Jelly with Sichuan Spicy Sauce

Ingredients

Spicy Sauce:

cup ¼ cooking oil
1tablespoon finely minced ginger
1tablespoon finely minced garlic
¼ cup chopped green onionwhite parts only (save green parts for garnish)
½ cup spicy bean pasteDouban Jang
2tablespoons fermented black beansrinsed and drained
2tablespoons soy sauce
2tablespoons Chinese black vinegar
1tablespoon sugar

Garnish:

1tablespoon chopped green onion
1tablespoon chili oil

Instructions

Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.

The post Mung Bean Jelly with Sichuan Spicy Sauce first appeared on Yan Can Cook.