Main ingredients

Chicken wings

15 pieces

Glutinous rice

240g

Dried scallops

20g

Shiitake mushrooms

5 pcs

Red onion

80g

Sauce meat

70g

Accessories

Oil

10g

Salt

2g

Ginger

3g

Garlic

2 cloves

Dark soy sauce

6g

Pepper

A little

Rice wine

3 tablespoons

White sugar

2g

Steps

1. First, soak the frozen chicken wings in clean water to thaw. Add a few drops of lemon juice and half a teaspoon of salt to effectively remove the odor. The mushrooms also need to be soaked in advance.

Note: Soak the mushrooms for 15 minutes, then clean them and replace them with water. Keep the mushroom soaking water for cooking glutinous rice.

2. Soak the glutinous rice for 1 hour. Also soak the scallops.

3. The chicken wings must be removed from the bones first. The method is also simple. First, use scissors to cut off a small section of the muscles stuck to the bones.

4. Then grab the chicken wing with your left hand, grab the thin bone with your right hand, and twist the thin bone, and the thin bone will be separated from the joint; then twist and remove the other bone. You may need to cut with scissors.

5. Marinate the boneless chicken wings with 2 grams of salt, 2 grams of dark soy sauce, a little pepper, and 1 tablespoon of rice wine for at least 1 hour.

6. Dice the mushrooms and red onion, cut the sauced meat into thin slices, and mince the ginger and garlic.

7. Take a wok, light the fire and pour oil. When the oil is hot, stir-fry the mushrooms, onions, soy sauce meat and ginger. After frying until fragrant, add the purified glutinous rice and continue to stir-fry.

8. Stir-fry the glutinous rice until it is dry and add soy sauce for coloring. Add in small amounts at multiple times to control the color.

9. Add the soaked scallops and the juice from the soaked scallops.

10. Add the water for soaking the mushrooms. If the water for soaking the mushrooms is not enough, add the water for soaking the rice. The total amount of water here is 0.6-0.7 of the raw glutinous rice.

11. Cover the pot and simmer over medium heat for about 10 minutes. If you want to eat burnt crispy rice, keep simmering it. If you don't want to eat crispy rice, open the lid and stir the rice.

12. Finally, stir in the crispy shallots and sprinkle some garlic sprouts. The glutinous rice stuffed in the chicken wings is ready.

13. Take a chicken wing and fill the chicken wing with glutinous rice.

14. Seal the mouth with a toothpick.

15. Heat the pot, pour a little oil, put the stuffed chicken wings into the pot, fry over medium heat until both sides are brown, then add garlic slices to burst the fragrance.

16. Pour in the sauce (the sauce consists of 4 grams of dark soy sauce, 2 grams of sugar, 2 tablespoons of rice wine and water).

17. After boiling, cover the pot and simmer over low heat for about 5 minutes. Uncover the pot and turn over in the middle to make it evenly colored.