16 pcs of chicken mid wings, chopped into halves
1 stalk of spring onion, chopped
1 stalk of chinese parsley, chopped
For marinate
2 pieces of fermented bean curd
2 tbsp Chinese wine
I inch of ginger, sliced
1 clove of garlic, finely minced
1 tbsp soya sauce
1 tbsp cornflour
1 tsp sesame oil
1 tbsp cornflour
1 tsp sesame oil
Pepper
Method
Marinate chicken for at least one hour.
Bring out to room temperature before cooking.
Steamed for 15 mins.
Add spring onions and switch off fire.
Garnish with chinese parsley.
Notes
Use a sharp chopper to chop the wings to ensure a clean cut on the bones. Rinse and remove any bits of crushed bones, if any.
Adding some chopped chilli padi will be nice too.
Garnish with chinese parsley.
Notes
Use a sharp chopper to chop the wings to ensure a clean cut on the bones. Rinse and remove any bits of crushed bones, if any.
Adding some chopped chilli padi will be nice too.
