Ingredient and Portion
Steamed Winglets with Herbs
Submit Recipe
6 pieces of chicken winglets or other parts
10g Condonopsis 党参 Dang Shen
15g Wolfberries 枸杞子 Gou Qi Zi
2 slices of ginger, shredded
a pinch of salt
a dash of pepper
10g Condonopsis 党参 Dang Shen
15g Wolfberries 枸杞子 Gou Qi Zi
2 slices of ginger, shredded
a pinch of salt
a dash of pepper
Seasoning
1/2 tablespoon Chinese Rose Wine 玫瑰露酒 or Chinese Cooking Wine
1/2 tablespoon Light Soy Sauce
1/2 teaspoon Sugar
1/2 tablespoon Light Soy Sauce
1/2 teaspoon Sugar
Method
1. Marinate winglets with salt and pepper for at least half an hour.
2. Place the marinated winglets with the rest of the ingredients and seasonings in a piece of foil.
3. Add 6 tablespoon of water.
4. Seal the foil and place in HCP with water filled about 3/4 of the lower pan.
5. Close pan and steam at medium low fire for 30 minutes.
6. Check in-between to make sure there is still water in the pan. Mine is just enough for the whole process. Remove and serve.
2. Place the marinated winglets with the rest of the ingredients and seasonings in a piece of foil.
3. Add 6 tablespoon of water.
4. Seal the foil and place in HCP with water filled about 3/4 of the lower pan.
5. Close pan and steam at medium low fire for 30 minutes.
6. Check in-between to make sure there is still water in the pan. Mine is just enough for the whole process. Remove and serve.
Tips
If you have a shallow dish, you can use that instead of using the foil. However, do not add water (in step 3) to the ingredients as the steaming will add water into the dish.
If you don't have Chinese Rose Wine 玫瑰露酒, you can use any other Chinese Cooking Wine, like 绍兴花雕酒 Shao Xing Hua Diao Jiu. The difference other than the alcohol level is that Chinese Rose Wine adds a much pleasant aroma to the dish. However, both helps to bring out the flavours of the dish.
If you don't have Chinese Rose Wine 玫瑰露酒, you can use any other Chinese Cooking Wine, like 绍兴花雕酒 Shao Xing Hua Diao Jiu. The difference other than the alcohol level is that Chinese Rose Wine adds a much pleasant aroma to the dish. However, both helps to bring out the flavours of the dish.
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