Steamed Chicken Wing Roots with Shiitake Mushrooms

Name: Steamed Chicken Wing Roots with Shiitake Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Chicken wing drumettes marinate in soy, oyster sauce, and ginger before being steamed with rehydrated shiitake mushrooms, bean curd skin, and scallions. The gentle steam keeps the meat succulent, while the mushrooms lend an earthy, savory depth to every bite.

30 minNewEasy Hot Dishes Steam Savory

Instructions

1
Clean the chicken wing roots, and make a cut in the thick part of the meat with a knife and set aside.
2
Soak the dried shiitake mushrooms, then cut them in half and set aside.
3
Soak the bean curd skin and set aside.
4
Wash the green onions and cut them into sections for later use.
5
Add salt and light soy sauce to the chicken wing drumettes.
6
There is also oyster sauce.
7
Because there was no fresh ginger, I just used some ginger powder. If you have fresh ginger, just cut a few slices.
8
Finally, add some cornstarch and a little water, and mix evenly by hand.
9
Marinate for two hours.
10
Add the marinated chicken wing roots to the shiitake mushrooms and green onions, and toss together evenly.
11
Line the bottom of the plate with tofu skin.
12
Then lay the chicken drumettes on top.
13
Steam over boiling water, and after the water boils, steam over medium heat for 25 minutes.