Steamed chicken wing root

Main ingredients

An appropriate amount of chicken wing root, a quarter of millet wing root

Accessories

Salt cooking wine

Light soy onion

Ginger monosodium glutamate

How to make steamed chicken wing roots with quick rice noodles

1. Wings Remove the bones from the roots and toothpick bones, and cut into small pieces. If possible, prepare the sauce the night before. Cut onions and ginger into shreds. Add appropriate amounts of salt, cooking wine, MSG, and light soy sauce.

2. Soak the millet in cold water half an hour in advance at noon the next day. Then pour it into the wing roots that were sauced yesterday, and use your hands to spread it evenly.

3. It’s time to steam in a pot~~~~~turn on high heat for about 25 minutes.

4. Dang dang dang~ After going abroad, cut the chopped green onion and sprinkle it on top. Pour a little oil into the hot pan. When the oil emits green smoke, sprinkle it on the chopped green onion to taste~~ You’re done!

Tips

When deboning chicken wing roots, you can first cut the wing root from the proximal end of the big head with a knife, and then peel it off to make it easier. The meat of the wing root is delicious, unlike chicken breast, which is very sticky ~ In addition, millet has high nutritional value, so this dish is simple and easy to make, and it is worth collecting.