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Ingredients
- 12 chicken wings mid-joint section only
Marinade:
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon cornstarch
- 4 - 5 dried black mushrooms soaked to soften
- 2 green onions
- 2 oz ham sliced 1/8-inch thick
Sauce:
- 1/2 cup chicken broth
- 1 tablespoon Chinese rice wine
- 2 teaspoons salted black beans rinsed and crushed
- 2 teaspoons oyster-flavored sauce
- 3/4 teaspoon sugar
- dash of ground white pepper
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 2 teaspoons chopped green onion
Ingredients
Marinade:
Sauce:
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Instructions
- Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
- Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
- Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
- Slide 1 piece of mushroom, green onion and ham into boned space in each wing. Place stuffed wings in a single layer on a heatproof dish.
- Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
- While chicken is steaming, combine all sauce ingredients except cornstarch solution in a saucepan; bring to a boil. Add cornstarch solution and continue to cook until sauce thickens.
- To serve, pour sauce over chicken. Sprinkle with chopped green onion.
Recipe Notes
© Yan Can Cook, Inc., 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.