Steamed Chicken Wings with Shiitake Mushroom, Fungus and Cauliflower

Steamed Chicken Wings with Shiitake Mushroom, Fungus and Cauliflower is very tender because of the addition of Shiitake Mushroom, Fungus and Cauliflower, which absorbs the fat of the chicken wings, making the chicken wings very light and not greasy. The three side dishes are soaked in the soup to enhance the flavor! It's really a healthy and delicious dish!

Ingredients ?

7 chicken wings

6 dried shiitake mushrooms

1 small handful of cauliflower

1 small handful of fungus

10 grams of garlic

10 grams of minced ginger

10 grams of minced onion

1 tablespoon of oyster sauce

2 tablespoons of soy sauce

1/4 teaspoon of ground black pepper

Homemade Pepper Water 1 tablespoon

Water 10ml

Steamed Chicken Wings with Shiitake Mushroom, Wood Fungus and Yellow Cauliflower ?

A. Processing and marinating chicken wings

Wash the chicken wings and soak them in water for about 10 minutes

Take out the chicken wings and cut them in half in the center with a knife

Make a marinade by mixing 1 tablespoon of oyster sauce, 2 tablespoons of soya sauce, 1/4 teaspoon of black pepper, 1 tablespoon of homemade peppercorn water, and 10 ml of water

Place the chopped chicken wings in a large bowl Cover with garlic, ginger and onion

Pour the marinade from step 3 into the bowl, mix well, cover with plastic wrap, and marinate in the refrigerator for 30 minutes

B. Preparation of Side Dishes

Wash the dried shiitake mushrooms, and soak them in cold water until soft

Slice the soaked mushrooms into thick strips

Wash the cauliflower, and soak them in cold water until soft

Cut the cauliflower into thick strips. Soak the soaked cauliflower in cold water until soft

Cut off the ends of the soaked cauliflower with a knife

Wash the black fungus and soak it in cold water until it rises

Tear the soaked fungus into small, even-sized pieces with your hands

C. Steaming Method of Chicken Wings

Take a deeper plate and spread the prepared vegetables in part B on the bottom

Place part B on the bottom of the plate

Steam part A into the bottom of the plate

Steam part B onto the bottom of the plate

Steam part A onto the bottom of the plate

Steam part B onto the bottom of the plate.

Place the marinated chicken wings in part A on top of the side dishes, pour the marinade into the plate and cover with plastic wrap

Place the steamer pot with water on the fire

Place the plate with the chicken wings on the steamer rack, put the lid on the pot, and steam the chicken wings for 25-30 minutes over high heat

Steam the chicken wings and sprinkle with chopped green onion

Snapshot

Tips

1. >1. Wash the chicken wings and soak them in water to get rid of the grease on the surface of the wings.

2. Split the chicken wings from the middle, it is easier to get the flavor when marinating.?

3. The marinade has oyster sauce and soy sauce, so you don't need to add salt to make it salty.

4. Marinate the chicken wings with pepper water not only to get rid of the fishy flavor of the wings, but also to further get rid of the grease on the surface of the wings.

5. The longer the chicken wings are marinated, the more flavorful they will be, but don't marinate them for a long time, as the freshness of the wings themselves will fade after a long time. 30 minutes to 1 hour is appropriate.?

6. All side dishes should be washed and soaked in advance before handling.?

7. Steaming chicken wings on the plate covered with a layer of plastic wrap, you can prevent the process of steaming water vapor fall into the plate, diluting the fresh taste of chicken wings.