Babao Stuffed Chicken Wings

Overview

Chicken wings are delicious, almost everyone likes them, and there are many ways to make them. Today I am making eight-treasure stuffed chicken wings. Although the method is more complicated, it tastes good and is nutritious. It is the Mid-Autumn Festival, and it is worth the effort to prepare delicious food for guests as long as the guests like it. Originally, a little ham should be added to this eight-treasure dish, but when I ran out of ham at home, I used a little bacon instead. The taste is also very good. If you like the taste of ham, you can use ham.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• bacon
• black fungus
• chestnut
• chicken wings
• dried winter bamboo shoots in water
• glutinous rice
• haimi
• light soy sauce
• mushrooms
• oyster sauce
• pine nuts
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Mushrooms, black fungus, winter bamboo shoots, and sea rice are all soaked in advance, and glutinous rice is soaked in water for half a day in advance

   

2. 2 Also prepare other ingredients: bacon, chestnuts, pine nuts and ginger

   

3. 3 Use a clean knife to cut off the ribs at both ends of the chicken wings

   

4. 4 Push the big end aside and push down along the bone to remove the bone easily

   

5. 5 Compare, the chicken wings after deboning become flat and short

   

6. 6 Just flip the boneless chicken wings and rinse them with water to wash away the blood

   

7. 7 Then put it on a mesh sieve to control the moisture

   

8. 8 Chop the ingredients into cubes

   

9. 9 Put a little oil in the pot, sauté the minced ginger and then add the bacon and sauté until fragrant

   

10. 10 Then add all other ingredients except pine nuts and stir-fry

    

11. 11 Add salt, sugar, oyster sauce and light soy sauce

    

12. 12 Stir fry for 1-2 minutes

    

13. 13 Pour the soaked glutinous rice into the pot

    

14. 14 Stir-fry for 2-3 minutes. You can add a little water during this period. After the glutinous rice is fried, it will be more flavorful and easier to cook

    

15. 15 Finally put the pine nuts in

    

16. 16 Stir fry evenly and let cool and set aside

    

17. 17 Stuff the cooled eight-treasure ingredients into the chicken wings. Don’t fill it too full, just 70% full. The rice will expand after steaming. If it is too full, the chicken wings will burst

    

18. 18 Spread the lotus leaves on the plate, add the stuffed chicken wings, wrap them in the lotus leaves, then steam over high heat for 40 minutes

    

19. 19 Place the steamed chicken wings in a baking pan and brush with a little honey vinegar sauce. Honey vinegar sauce ratio: 1 spoon of honey, 1 spoon of white vinegar, half a spoon of light soy sauce, stir evenly

    

20. 20 Preheat the oven to 200 degrees and 170 degrees, then bake in the oven for 10 minutes

    

21. 21 The baked eight-treasure stuffed chicken wings have been roasted at a high temperature for the last time, making the aroma richer. The filling inside is soft, glutinous and smooth. Although it takes a little effort, it is delicious