Recipe

7) Steamed Stuffed Chicken Wings

Ingredients:

10 nos. Chicken wings (middle section)

30 g roast pork (or celery and mushroom)

30 g carrot

100g Chinese flowering cabbage

1 clove shallot

1 tbsp wine

Sauce:

1 tsp salt

1 tsp suger

2 tsp light soya sauce

2 tsp dark soya sauce

1/4 tsp sesame oil

shakes pepper

70 ml chicken stock

Thickenings:

1/2 tsp cornflour

2 tsp water

Method:

1. Remove the bones from the wings.

2. Shred carrot and roast pork. Finely chop garlic and shallot.

3. Fill the two hallows with shredded carrot and roast pork. Dish up on plate.

4. heat 1 tbsp oil in wok, stir-fry garlic and shallot, add in 1 tbsp wine, add in sauce. Bring to boil and pour over the chicken wings.

5. Steam chicken wings for 15 mins.

6. Wash the vegetable. Cook it in boiling water with a little oil and salt. Drain.

7. Remove the dish of chicken wings. Pour out the chicken stock.

8. Arrange the cooked vegetable round the dish.

9. Heat the stock in wok. Stir in thickening. Bring to boil and pour over the chicken wings. Serve hot.