I love how the colour of this dish turned out to be so rich and intense. The yellow from the ginger and the tender bisque from the chicken wings gave the dish an overall glow that beckons conspicuously to meet its fate.
I saw a variety show last Tuesday on Channel U, on which participants of the show were required to try their hands at creating innovative dishes using chicken. One of them steamed his chicken with ginger and salted egg, a very simple yet scrumptious-looking dish. A spark flew across my my eyes and before I knew it, I was already plotting how to adapt this dish to suit the ‘Hok-Chew’ taste buds.
- Chicken wings: 4 pieces, washed
- Sesame oil: 2 tsp
- Light soya sauce or fish sauce: 3 tsp
- Rice wine: 2 tsp
- Salt: 1/2 tsp
- Salted egg: 2
- Ginger: 1 1/2 finger length, finely chopped
- Chilli: 1 finely chopped, 1 sliced vertically for garnishing
- Spring onion: 1 stalk, 1/2 finely chopped, 1/2 sliced finger length
- Water: 1/3 cup
- Silken Tofu: 100g, mashed with fork
- Minced pork meat: 80g
- Marinate chicken with sesame oil, soya sauce, wine and salt. Leave for 3 to 4 hours.
- Mix salted eggs with ginger, chopped chilli, chopped spring onions and water. Set aside.
- Add corn starch to minced meat and mix.
- Add tofu to minced meat and mix evenly. Place this mixture at the base of a steaming bowl.
- Place 1/2 of sliced spring onions on top of meat mixture.
- Distribute chicken wings on top of spring onions. Pour salted egg mixture over wings.
- Steam mixture for 20min.
- Garnish with remaining chilli and spring onions. Serve hot.
- Add in more water if you would like more soup to go along with it!
- The dish is ‘hot’ because of the ginger, not because of the chilli. Reduce amount if you do not like its strong taste.
1 – 2 persons