Ingredients Jump to Instructions ↓

  1. 10 chicken wings

  2. Carrots - julienned

  3. Spring onions - cut into 2 inch lengths

  4. Ham - julienned

  5. Dried Shitake Mushrooms - soaked and sliced into thin slices

  6. 1/4 cup chicken stock

  7. 1 tbsp garlic oil

  8. 1 tbsp oyster sauce

  9. 1 tbsp shaoxing wine

  10. 1 tsp ginger juice

  11. a dash of pepper

  12. 1 tsp cornstarch/tapioca starch dilute with

  13. 2 tbsp water

  14. Sesame oil

Instructions Jump to Ingredients ↑

  1. For deboning chicken wings - --.

  2. First cut off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.

  3. Then carefully cut off the two bones of the wing and discard them.

  4. Be careful not to pierce the chicken skin.

  5. Repeat this for all the wings.

  6. Now the chicken wings are ready for stuffing.

  7. Stuff each wing with a strip of carrot, spring onion, ham and mushroom.

  8. Arrange the stuffed wings on to a plate for steaming.

  9. Mix chicken stock, oil, oyster sauce, wine, ginger juice and pepper and pour over the chicken wings.

  10. Steam the chicken wings for 30 minutes until cooked.

  11. Drain soup/sauce from the plate into a bowl and add in the cornstarch/tapioca starch mixture. Stir.

  12. Microwave for 3 minutes, stirring after every minute.

  13. Pour thickened sauce over the cooked chicken wings and drizzle sesame oil before serving.

  14. Serves


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