Steamed Chicken Wings With Black Fungus / 黑木耳蒸鸡翅

The chicken is so flavorful and tender, and the black fungus is well seasoned with the essence of the sauce. Steaming is my favorite method of cooking chicken especially the chicken wings, so tender and juicy. With only a teaspoon of sesame oil added for its aroma, will it still be qualified as oil-free cooking? 

We often have steamed dishes in the dry winter months, not only healthy but also the steam will increase the humidity in the room. In summers, we’ll have more cold dishes which required minimal cookings. Too hot to stand in front of the stove. What we eat is vary according to the season.

 

黑木耳吸收了汤汁的精华，鸡翅滑嫩美味！只加了点麻油提香能算是无油料理吗？蒸的鸡肉就是好吃尤其是鸡翅，滑嫩滑嫩的。提前把鸡翅腌制好要吃时蒸一蒸，省时省力。蒸鸡/或肉要用中小火肉质才会嫩。

冬天天气干燥我们家常吃蒸煮，不仅健康美味还可以提高室内的湿度。夏天少油烟就吃凉菜较多，我们的饮食习惯与季节同步。

Steamed Chicken Wing With Black Fungus

黑木耳蒸鸡翅

INGREDIENTS

400 g Chicken wings

5 g Black fungus

Goji berries (optional)

Marinade

1 tbsp Chopped garlic

1 tbsp Grated ginger

1 tbsp Light soy sauce

1 tbsp Oyster sauce

1 tbsp Chinese cooking wine

1 tsp Sesame oil

1⁄2 tsp Salt

1 tbsp Corn starch

METHODS

1. Soak the black fungus. Meanwhile, prepare the chicken. 
2. Make a slit on each piece of the chicken wing.
3. In a large bowl, combine the marinade ingredients. Marinate the chicken for at least 30 minutes.
4. Rinse the black fungus and drain well, then put it in a shallow bowl.
5. Arrange the chicken on the bed of black fungus, top with the goji berries. 
6. Steam in a preheated steamer for 20 minutes with the medium heat. 
7. Garnish with your favorite green herbs if desired. Serve warm.

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