Wednesday, January 26, 2011
Surprisingly Tasty - Garlic & Ginger Steamed Chicken Wings
When SC's mama shared this recipe, I wasn't convinced.
I'm not about subtle flavors. I love things grilled, fried, charred, dressed up in lots of bold flavored sauces.
Steamed? Plain? Subtle? Ngggg....sometimes...ok, but most of the time...thanks, but no thanks.
Especially when it's chicken, with skin.
I like my chicken skin...if not crispy, at least golden brown. Pale chicken skin?
Ew. Ew. Ew.
Anyway, I gave this steamed chicken wings a try and I was shocked.
They were shockingly delightful!
Tender, juicy meat bursting with flavors, satiny smooth and flavorful skin...with a bonus of pinches of heat from the chopped chillies. Love! and so gonna do it again.
- a plate of chicken wings
- 4 cloves of garlic, minced (haha! garlic breath!)
- 2 cm ginger, minced
- salt, pepper, sugar, Chinese rice wine, vegetable oil
- a couple of small chopped red chillies for garnish (optional)
Marinate chicken wings with minced garlic, ginger, Chinese rice wine, salt (generous amount), pepper, sugar, and a bit of vegetable oil, in the fridge for a couple of hours, or overnight. Before serving, steam chicken wings on high heat until the meat's done, this plate took 7 minutes.
Yes! Another potential candidate for my chicken wings party ^_^