Golden sticky rice chicken wings

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 30 minutes

Nutrition Analysis (per 100g)

Energy: 150.9 kcal  
Carbohydrate: 45% | 17.1g  
Protein: 23% | 8.6g  
Fat: 32% | 5.4g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Chicken mid-wings: 500g (10 pcs)
• Fresh corn: 200g (1 ear)

Part B

• Glutinous rice: 150g
• Light soy sauce: 20g
• Dark soy sauce: 10g
• Sesame oil: 10g

Part C

• Shredded ginger: 5g
• Spring onion sections: 5g
• Minced garlic: 10g
• Cooking wine: 15g
• Light soy sauce: 20g
• Dark soy sauce: 10g
• Oyster sauce: 15g
• Salt: 1g
• Cracked black pepper: 1g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients

Step 2/7

Wash the chicken wings, drain them with kitchen paper towels, cut both sides and stir in Part C, grasp them evenly with your hands and massage them for a while, then cover them with plastic wrap, refrigerate and marinate for half an hour.

Step 3/7

Mix Part B and set aside

Step 4/7

Cut the sweet corn into chicken wing-length sections, then cut it lengthwise into 6 sections, leaving 9-10 sections, and cut the rest into corn kernels for later use.

Step 5/7

Take out the marinated chicken wings, remove the onions and ginger, wrap them in the marinated glutinous rice, and put them in a deep plate with corn spacers between the chicken wings. Finally sprinkle with corn kernels for decoration

Step 6/7

Place the deep plate on the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 7/7

After cooking is finished, enjoy