- Chicken Wings – with the tips removed and halved into drummettes and wings.
- Ginger strips, Chopped Garlic, Yok Chok (Solomon’s Seal Rhizome), Kei Chi (Wolfberry) – both soaked in hot water. Dong Quai bits (Angelica sinensis) and a little Cornstarch.
- Light soy, Oyster sauce, Sugar, Salt, White Pepper. A touch of Sesame oil and Shaoxing wine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Wash the Chicken Wings, remove the tips and halved into drummettes and wings. Marinate the Wings with the Side and Seasoning Ingredients for at least 3-4 hrs. Arrange the Wings – with the Yok Chok (Solomon’s Seal Rhizome) underneath in a large relatively deep plate. Steam for about 30-mins and your plate of savoury succulent “Steamed Chicken Wings” is ready to be serve hot with plain rice.