Recipe Ingredient
- 6 chicken wings
- 250ml hot water
- 250ml Chinese rice wine
- Marinade (A):
- 2 stalks spring onions, cut into 4cm lengths
- 2cm piece ginger, cut into thick slices.
- 1 tbsp Maggi concentrated chicken stock
- Salt to taste
Instructions
- Combine ingredients (A) in a bowl. Add in chicken wings. Mix well together and set aside for 30–40 minutes.
- Place marinated chicken wings in a tureen and steam over enough rapid boiling water for eight to 10 minutes. Lower the heat and continue to steam for an extra four to five minutes.
- Add in wine and water and set aside for one to two hours in the steamer (without the flame).
- Just before serving, reheat the steamer for five to six minutes. Pour out and serve dish immediately.
