At the beginning of the year of the rooster, I teach you how to cook in Toronto, far away from the ocean. In the next few weeks, I will teach you some new year’s dishes that are not difficult but very compelling.
500g chicken wings
Three Pleurotus eryngii
A little oyster sauce
Appropriate amount of Cordyceps flower
Step 1Marinate boneless chicken wings with soaked Cordyceps flower (including water) and protein, a little salt and sugar for 15-30 minutes.
Step 2Keep the tip of asparagus as long as chicken wings, and cut the rest into small pieces (if it's too old, remember to peel off the epidermis of the end part)
Step 3Tear the Pleurotus eryngii into strips, about half of the internal space of chicken wings.
Step 4Stuff the chicken wings with asparagus and Pleurotus eryngii, then steam for 8 minutes.
Step 5During this time, we boil a small pot of water, add a little salt and sugar
Step 6Blanch the asparagus for 2 minutes.
Step 7Pour the spilled juice of steamed chicken wings into the pot, add half a bowl of water, oyster sauce and sugar
Step 8Bring to a boil,
Step 9You can pour a small bowl of water into the thin starch (known as "glass Euryale" by Cantonese cuisine Masters),
Step 10Use a shovel to gently push the sauce to moderate consistency and then turn off the fire
Step 11Pour in the blanched asparagus and sesame oil and pour on the chicken wings.