New adventures and undertakings with food always excite me, and I hurl myself with gusto and culinary derring-do at this unexpected challenge.
Saturday, August 21, 2010
My recipe: Steamed chicken wing with salted egg
Since I was busy in preparing my exam, I didn’t cook for quite a long time. This is the first dish I would like to share with you – as it is a simple and delightful dish. I must admit the idea for this dish came from one of the contestant of a Singapore cooking show (Wonder Chef, 我要当食神) – when I saw him make it on TV it left quite an impression. I don’t have the original recipe, so this recipe is the result after testing and trying, hope that you will be inspired and create yours too.
8 chicken wings mid section (you can use wing drumette too)
1 salted egg
3 heaped tbsp shredded ginger (depends on your preference, but more is better)
3 heaped tbsp shredded garlic (depends on your preference, but more is better)
Bundle of coriander, cut it to ½ inch
1 tbsp of Chinese cooking wine
½ tbsp of sesame oil
½ tsp of soy sauce
Pinch of salt and pepper (control the amount of salt as you have salted egg)
Marinate the chicken wings with sesame oil, soy sauce and pepper for 15 minutes. Put the salted egg yolk in the centre of the chicken wings.
Put all the gingers and garlic on top of the chicken wings.
Follow by putting coriander stem on top of the garlic and ginger.
Pour in the Chinese cooking wine and salted egg white evenly, and steam for 15 minutes over medium flame.
Dang! Put the rest of the coriander and serve it in hot.
This is a rather soupy dish, so I can enjoy the soup while I am enjoying the chicken wings. Remember having the chicken wing with all the ingredients (like garlic, ginger, and coriander) especially the salted egg yolk, as it enhances the chicken wings.