Dragon Piercing Phoenix Wings

Name: Dragon Piercing Phoenix Wings
Ingredients: 12 pieces (approx. 450 g) Chicken wing mid-sections (deboned, skin turned inside out); 3 pieces Medium winter mushrooms (soaked, reserve liquid, cut each into 4 strips); 4 slices (1x3x4 cm) Jinhua ham (cut into 1x3 cm strips); 2 stalks Scallion whites (cut into 3 cm lengths, split in half lengthwise); 225 g (8 oz) Broccoli (cut into florets); 2 teaspoons Oil; A pinch Salt (for mixing with broccoli); 2 teaspoons Shaoxing wine (marinade); 1 teaspoon Ginger juice (marinade); 1 teaspoon Sugar (marinade); 1 teaspoon Light soy sauce (marinade); 1/4 teaspoon Salt (marinade); A little Pepper (marinade); Appropriate amount Chicken wing juice (liquid from steaming); Appropriate amount Chicken broth (1/2 cup total with chicken wing juice); 2 teaspoons Oyster sauce (thickening sauce); 1.25 teaspoons Cornstarch (Thickener); 1 teaspoon Sesame oil (Thickener); A little Sugar (Thickener); A little Pepper (Thickener); Broccoli

Boneless chicken wings stuffed with ham, shiitake mushrooms, and scallion whites, steamed and drizzled with a savory thickened sauce, served alongside broccoli.

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Story

This exquisite traditional Cantonese banquet dish showcases the intricate culinary art of deboning and stuffing. Known by its poetic name that evokes the imagery of mythical creatures, it offers a delightful harmony of textures and savory umami flavors, making it a stunning centerpiece for any special gathering.

Ingredients

Chicken wing mid-sections (deboned, skin turned inside out) 12 pieces (approx. 450 g)

Medium winter mushrooms (soaked, reserve liquid, cut each into 4 strips) 3 pieces

Jinhua ham (cut into 1x3 cm strips) 4 slices (1x3x4 cm)

Scallion whites (cut into 3 cm lengths, split in half lengthwise) 2 stalks

Broccoli (cut into florets) 225 g (8 oz)

Oil 2 teaspoons

Salt (for mixing with broccoli) A pinch

Shaoxing wine (marinade) 2 teaspoons

Ginger juice (marinade) 1 teaspoon

Sugar (marinade) 1 teaspoon

Light soy sauce (marinade) 1 teaspoon

Salt (marinade) 1/4 teaspoon

Pepper (marinade) A little

Chicken wing juice (liquid from steaming) Appropriate amount

Chicken broth (1/2 cup total with chicken wing juice) Appropriate amount

Oyster sauce (thickening sauce) 2 teaspoons

Cornstarch (Thickener) 1.25 teaspoons

Sesame oil (Thickener) 1 teaspoon

Sugar (Thickener) A little

Pepper (Thickener) A little

Broccoli

Instructions

Preparation and Marinating

Debone the chicken wings and turn the skin inside out. Heat the winter mushrooms for 30 seconds, then cut into strips; cut the ham and scallion whites. Marinate the chicken wings with the marinade for 30 minutes, flipping halfway through.

Stuffing

Stuff each chicken wing with 1 strip each of ham, winter mushroom, and scallion white. Arrange them on a plate, place a small bowl in the center to secure them, and wrap tightly with plastic wrap.

Steaming the Chicken Wings

Heat the chicken wings on high heat for 4 minutes. Remove and drain the juices into a measuring cup, let it sit for 4 minutes.

Cooking the Sauce

Mix the thickening sauce and mushroom liquid evenly, add the steamed chicken juices and mix well. Heat on high for 2 minutes, stirring once halfway through.

Preparing the Broccoli

Place the broccoli in a plastic bag, venting the air, and heat on high for 2 minutes. Drain the water and toss with a little salt and oil.

Plating and Heating

Invert the chicken wings onto the center of a plate, and mix the drained juices with the thickened sauce. Surround the chicken wings with the broccoli, pour the sauce over them, and heat on high for 1 minute before serving.