Steamed Chicken Wings with Taro
Chicken wings rest over creamy taro slices and steam until fork-tender, letting the starchy vegetable drink up savory drippings while the meat turns succulent and effortlessly slide-off-the-bone soft.
Instructions
- 1
Soak the chicken mid-wings to remove the blood, then take them out and drain.
- 2
Cut the chicken wings in half through the middle, then mix with shredded ginger, chopped scallions, salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, doubanjiang, and starch, and marinate for more than 2 hours.
- 3
Peel the taro, wash it clean, and cut it into slices, then place them on a plate.
- 4
Place the marinated mid-wings on top.
- 5
When cooking rice, put it on the steaming rack to steam together.
- 6
Sprinkle with chopped green onions.
- 7
The taro is soft and glutinous, the mid wings are flavorful, and the method is simple.
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Ingredients
Main Ingredients
- Chicken mid wingsto taste
- Taroto taste
Auxiliary Ingredients
- Gingerto taste
- Scallionto taste
Seasonings
- Doubanjiangto taste
- Starchto taste
- Saltto taste
- cooking wineto taste
- dark soy sauceto taste
- Oyster sauceto taste