Steamed chicken wings with prunes
Overview
Today I will introduce this chicken wings recipe which is very simple, but tastes very good, smooth and tender. The preparation only requires pickling and steaming, and the required seasonings are all readily available at home. Without further ado, let’s make them together!
Tags
Ingredients
Steps
-
Soak the chicken wings in fresh water.
-
Soak the prunes thoroughly in advance, wash them several times and set aside
-
Required seasonings: light soy sauce, oyster sauce, minced onion, ginger, garlic, chicken powder, pepper, tempeh, sugar, etc.
-
Soak the chicken wings in blood and cut them in half from the middle.
-
Put the cut chicken wings into a container, add onions, ginger, garlic, oyster sauce, light soy sauce, cooking wine, chicken essence and pepper, sugar, black beans and other seasonings.
-
Add all the seasonings and marinate for two hours to allow the flavors to infuse.
-
Add 2 teaspoons of starch to the marinated chicken wings and mix well again (starch is added to lock in the moisture in the chicken wings, so that the steamed chicken wings will be more tender)
-
Put a little base oil in the pot and sauté the chopped green onions until fragrant. Add the dried plums and stir-fry until fragrant. Add a little light soy sauce and white sugar to the fragrant plums and mix well. (The prunes I used are almost no longer salty after being washed, so I added a little light soy sauce. If the prunes are salty, you don’t need to add them.)
-
Place the fried umeboshi into a deeper container.
-
Add the marinated chicken wings (try not to overlap the chicken wings)
-
Put it in a steamer (I use a rice cooker, steam the rice at the bottom and steam the chicken wings at the top, all in one pot, no need to guard the stove)
-
When the time is up, the rice is steamed, and the chicken wings are also steamed, delicious and delicious!
