Lao Gan Ma glutinous rice chicken wings: spicy and flavorful, the more you eat, the more enjoyable you are

A very fragrant and delicious steamed dish, which is healthier than braised chicken wings and fried chicken wings cooked with less oil, and the key is that it is not complicated to make.

With the taste of Lao Gan Ma, the taste is very unique, the glutinous rice wrapped on the outside is soft and glutinous, and the chicken wings inside are not old and woody, spicy and flavorful, the more you eat, the more enjoyable you are!

Old godmother glutinous rice chicken wings

Ingredients:

5 chicken wings, 100g glutinous rice, 20g garlic, 20g ginger, 20g millet spicy, 30g chives, 20g Lao Gan Ma, 10ml light soy sauce, 5ml cooking wine, 2g sugar, 5ml peanut oil, 5g starch, 10g oyster sauce

Steps:

1. Prepare the ingredients

2. Next, we start to process the ingredients: first clean and drain the chicken wings, and then put flower knives on both sides of the chicken wings, so that it is easier to absorb the flavor when marinating; Add an appropriate amount of water to the glutinous rice and soak it for 3 hours; Pat the garlic flat with a knife and cut it into minced garlic; Ginger cut into minced ginger; millet spicy cut into chili rings; Chop the chives into chopped green onions and set aside.

3. Put the chicken wings, minced garlic, minced ginger, 1/2 millet chili rings and 1/2 chopped green onion into a large bowl, pour in 5ml of cooking wine, 10g of oyster sauce, 5ml of light soy sauce, 2g of sugar and 20g of Lao Gan Ma sauce.

4. Stir well to evenly coat the chicken wings with the sauce, then cover them with plastic wrap and put them in the refrigerator for 3 hours.

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5. Take out the marinated chicken wings, add 5g of starch and stir well, the purpose of adding starch is to lock in the juice of the marinated chicken wings, so that the steamed chicken wings will be more tender; Drain the soaked glutinous rice, add 5ml of light soy sauce and 5ml of peanut oil, and stir well. The purpose of adding peanut oil is to make the glutinous rice grains distinct and avoid the glutinous rice sticking together after steaming.

6. Put the marinated chicken wings into the mixed glutinous rice, wrap a layer of glutinous rice evenly on both sides and put them in the cage drawer.

7. Add an appropriate amount of water to the steamer, put the chicken wings wrapped in glutinous rice, steam on high heat and steam for 40 minutes.

8. Take out the steamed glutinous rice chicken wings, sprinkle with the remaining 1/2 chopped green onion and millet chili rings for garnish, and serve. The glutinous rice is soft and glutinous, and the chicken wings are tender and juicy.

Tips:

1. Glutinous rice needs to be soaked in advance, the soaking time should not be less than 3 hours, the chicken wings need to be marinated to be more flavorful, it is recommended to soak the glutinous rice before going to bed the night before, the chicken wings are marinated and put in the refrigerator for refrigeration, and the chicken wings will be more flavorful the next day.

2. After the glutinous rice is dried, pour in light soy sauce to make the glutinous rice taste in, and pour a small amount of peanut oil to make the glutinous rice clear and not stick together.