Steamed Chicken Wings with Tomato
Juicy chicken wings gently steamed over sweet tomatoes until fall-off-the-bone tender. The steam creates a light, savory broth that pools at the bottom—perfect for spooning over rice.
Story
This home-style Chinese dish lets the steam do all the hard work. As the wings cook, they release their juices into the tomatoes below, creating an impromptu sauce that tastes far more complex than the ingredient list suggests.
Ingredients
chicken wings
1 lb, separated into drumettes and flats
ripe tomatoes
2 medium, cut into thick wedges
garlic
3 cloves, finely chopped
fresh ginger
1-inch piece, minced
light soy sauce
2 tablespoons
cornstarch
1 tablespoon
sugar
1 teaspoon
white pepper
1/4 teaspoon
vegetable oil
2 tablespoons, divided
scallions
2 stalks, chopped (for garnish)
Instructions
1
Marinate the wings
Toss chicken wings with soy sauce, cornstarch, garlic, ginger, sugar, and white pepper. Drizzle with 1 tablespoon oil and mix until glossy. Let stand at room temperature for 15 minutes.
2
Layer for steaming
Spread tomato wedges in a single layer on a heatproof plate. Arrange marinated chicken wings on top, nestling them between the tomatoes. Drizzle remaining oil over everything.
3
Steam until tender
Bring a wok or pot of water to a rolling boil. Place the plate on a steamer rack, cover tightly, and steam over high heat for 20-25 minutes until the chicken is cooked through and the tomatoes have collapsed into a sauce.
4
Garnish and serve
Carefully remove the hot plate (watch for steam). Scatter chopped scallions over the top and serve immediately with steamed rice, making sure to spoon the savory tomato juices over each bowl.
