New Year Auspicious Dish
Deboned chicken wings are stuffed with strips of winter bamboo shoot and cucumber, then steamed and arranged over a bed of simmered black moss. The wings turn meltingly soft and juicy, with the savory sauce infusing every bite.
Ingredients
Chicken wings (tips removed, deboned, blanched and washed)
500g
Black moss (rehydrated and braised for flavor)
25g
Dried winter mushrooms (rehydrated)
25g
Peanut oil (cooked)
25g
Winter bamboo shoot strips (to be inserted into chicken wings)
to taste
Cucumber strips (to be inserted into chicken wings)
to taste
Seasonings (including ginger strips, scallion strips, salt, etc.)
to taste
Instructions
1
Prepare the Black Moss
Rehydrate the black moss, clean it thoroughly, then place it in chicken broth with ginger strips, scallion strips, and salt to braise until well flavored. Remove and discard the ginger and scallion, transfer the moss to a plate, drizzle with cooked peanut oil, and mix well.
2
Prepare the Chicken Wings
Cut off and discard the wing tips, sever at the joints, chop off both ends, and carefully extract the bones without breaking the skin. Blanch in a pot of boiling water to remove blood residue and foam, then lift out and rinse clean.
3
Shape and Steam
Thread the winter bamboo shoot strips and cucumber strips into the deboned chicken wings through the openings. Place the stuffed wings together with the rehydrated winter mushrooms in a steamer and steam until fully cooked. Arrange the wings neatly on top of the seasoned black moss, pour over the steaming juices from the chicken wings, and serve.
