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STEAMED CHICKEN WINGS

Ingredients:

1/2 kg (5 pc) MAGNOLIA CHICKEN STATION WINGS
2 tbsp Chinese rice wine
1 tsp sesame oil
1 (10 g) thumb ginger, minced
3 cloves garlic, minced
1 tsp sugar
3 tbsp cornstarch
1 thumb (10 g) ginger, grated or minced
1 can (285 g) shiitake mushrooms, drained and sliced
1 bundle (30 g) green onions, sliced diagonally or chopped and divided in half
1 tsp sesame oil

Procedure:

1. In a bowl, combine Chinese wine, soy sauce, sesame oil, ginger, garlic and sugar. Mix well and then add chicken wings. Marinate for 30 minutes. Meantime, prepare steamer.
2. Add cornstarch to wings and mix until well coated. Mix in shitake mushrooms and half of green onions. 
3. Transfer wings and mushroom mixture into a wide and shallow heat proof dish. Place inside the steamer. Steam for 20 minutes or until cooked through. 
4. Sprinkle with remaining green onions just before serving.  
 
Makes 4 servings.
(Yield: 4 pc & 1/4 cup sauce/1 pc & 1 tbsp sauce per serving)

Tip/s:

  • Dish can be cooked in the rice cooker that has a steamer basket.
  • If there is no steamer, improvise with a saucepan with water and stainless bowl placed on top.
  • Other mushrooms can be used as substitute. 
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