Fresh vegetable boneless chicken wings
By RhettStark
I think this is very suitable for children who don't like to eat vegetables. This way, the combination of meat and vegetables is very comprehensive. Of course, my son eats everything. For example, the dishes here today are his favorite!
Recipe Recommendations
- chicken wings appropriate amount
- carrots appropriate amount
- fresh mushroom appropriate amount
- lettuce appropriate amount
- garlic sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- cornflour appropriate amount
- salt appropriate amount
- sugar appropriate amount
- water appropriate amount
Steps for Fresh vegetable boneless chicken wings
1
Thaw the chicken wings and wash them, cut off the joints at both ends, and take out two chicken bones.
2
Put the boneless chicken wings into a large container, add 1 spoonful of soy sauce, 1 spoonful of cooking wine, 1/2 spoonful of salt and a little coarse black pepper, mix well, put in the refrigerator and marinate for about 2 hours.
3
Peel and wash lettuce and carrot, and cut into thin strips about 10 centimeters long and 1 centimeters thick; wash seafood mushrooms and cut off the old stalks for later use.
4
Add carrot strips, lettuce strips and seafood mushrooms to the marinated chicken wings.
5
Place all chicken wings on a plate and steam over high heat for 20 minutes until cooked.
6
Steam the chicken wings and set them on the plate again, and keep the steamed chicken wings juice for later use.
7
In a sauce bowl for marinating chicken wings, add half a teaspoon of white sugar, 1 teaspoon of steamed fish soy sauce and a little corn flour, add a little water and mix well.
8
Heat the pan and pour in the cornflour juice and steamed chicken wings soup, and cook over medium heat until thick.
9
Pour the mixed sauce on the steamed chicken wings, and finally add chives to decorate.