Zongzi Chicken Wings
Overview
The smell of rice dumplings is a nostalgic smell, and every May is a season wrapped in the fragrance of rice dumplings. Although it is the middle of winter now, we really want to taste and savor the aroma of rice dumplings. There are so many ways to make chicken wings, and all kinds of cooking recipes for chicken wings are filling the tongues of foodies. Today I will try the method of wrapping chicken wings with rice dumpling leaves. If you don’t have fresh rice dumpling leaves, use dried rice dumpling leaves. Simply process the chicken wings, wrap them tightly with rice dumpling leaves, and steam them in a pot. After making it and tasting it, I realized that no seasoning is needed to make rice dumpling-flavored chicken wings, only refined salt is needed. Only in this way can the rice dumpling-flavored chicken wings best reflect the rich flavor of the rice dumpling leaves.
Tags
Ingredients
Steps
-
After washing the chicken wings, use a knife to cut a small slit in the "belly" of the chicken wings.
-
Put the processed chicken wings into a clean container, add ginger slices, and pour in appropriate amount of cooking wine.
-
Pour in appropriate amount of dark soy sauce and appropriate amount of refined salt and marinate for 3 hours.
-
(Soak the dried rice dumpling leaves in warm water in advance.) Take two rice dumpling leaves and place the marinated chicken wings on the rice dumpling leaves.
-
Fold the rice dumpling leaves horizontally towards the middle and wrap them well.
-
Wrap the chicken wings lengthwise with rice dumpling leaves tightly.
-
Wrap the chicken wings in rice dumpling leaves in turn.
-
Put the chicken wings wrapped in rice dumpling leaves on the basket, bring to a boil over high heat and then steam over low heat for 15 minutes.
