Crab-flavored Mushroom Chicken Wings with Rice

Overview

How to cook Crab-flavored Mushroom Chicken Wings with Rice at home

Soak the glutinous rice for more than 6 hours in advance.
Use scissors to cut off the fascia at both ends of the chicken wings, then lift them up and remove the bones.
Turn the skin inward and the chicken outward to form a tube shape.
Add cooking wine, pepper, half a spoon of oyster sauce, light soy sauce, and a little salt and marinate for more than half an hour.
Drain the soaked glutinous rice, add corn kernels, green beans, and soy sauce, mix well and set aside.
Turn the marinated chicken wings over with the skin facing out, secure one end with a toothpick, and stuff in the glutinous rice filling.
Secure with toothpicks and cook all the chicken wings in sequence.
Pour a little oil into the pan and fry the chicken wings until golden brown on both sides.
Pour in cooking wine and soy sauce, add sugar, ginger slices, oyster sauce, and a cup of water to cover the chicken wings, bring to a boil, reduce heat and simmer for about half an hour.
Wash the crab miru and remove the roots, blanch it in a pot of boiling water and take it out immediately.
When the chicken wings are cooked until the water content is obviously reduced, add the crab mushrooms and continue to simmer covered for about 10 minutes.
Cook until the soup thickens and sprinkle with chopped green onion.
Finished product
Finished product
Finished product
Finished product
Finished product