Steamed Chili Black-Bean Wings, or 香豉辣椒蒸雞翅, are marinated with chili and salted black beans, then steamed over an aromatic bed of celery.
This little appetizer is inspired by a Dim Sum order of Chicken feet I was served in a restaurant in Ottawa. Normally, I find the sauce in which Chicken feet are steamed at Dim Sum restaurants is somewhat bland and uninteresting but the version I had at the restaurant in question was quite piquant and very tasty. Here, I have opted to steam the wings instead of the feet, and, to replicate the taste of the aforementioned Dim Sum dish, I am using the Lee Kum Kee Brand Chili Black Bean Sauce.
How to make 香豉辣椒蒸雞翅
First, sprinkle the salt and a few grindings of pepper on the wings and rub them in well. Toss them in the lemon juice and let them sit for fifteen minutes or so. Sprinkle the sugar evenly over the wings; rub this in as you did with the salt and pepper, and let sit again for another fifteen minutes.
Now mix the flour into the wings a little at a time and rub it into the skin until no more can be absorbed and then shake off any excess. (You may not need to use all the flour). Let the wings sit for a few minutes and then add the Chili Black Bean sauce and the soy. Toss so all are coated evenly.
Next, divide the celery sticks at the bottom of four little steaming dishes. Sprinkle about half the rice wine over the sticks and grind over a little pepper. Lay three wings attractively on top of each bed of celery and sprinkle with the remaining wine. Finally, steam for 30 – 40 minutes over high heat.
Your Recipe Card for 香豉辣椒蒸雞翅:
Steamed Chili Black-Bean Wings
Ingredients
- 12 chicken wings with drumettes removed use these for something else
- 2 – 3 celery stalks sliced thinly into 2 ½ – 3-inch sticks
- 1 tbsp. Lee Kum Kee Chili Black Bean Sauce
- 1 tbsp. Sugar
- 1 – 2 tbsp. Flour
- 1 tbsp. Lemon Juice
- 2 tbsp. Rice Wine
- 1 tbsp. dark soy sauce
- Freshly ground Black Pepper
- 1 tsp. salt
Instructions
- Sprinkle the salt and a few grindings of pepper on the wings, rub this in well, then toss the wings in the lemon juice and let them sit for fifteen minutes or so.
- Sprinkle the sugar evenly over the wings, rub this in as with the salt and pepper, and let sit again for another fifteen minutes.
- Mix the flour into the wings a little at a time, rubbing it into the skin until no more can be absorbed. Shake off any excess, toss with the Chili Black Bean sauce and the Soy Sauce so all are coated evenly.
- Divide the celery sticks at the bottom of four little steaming dishes, sprinkle about half the rice wine over the sticks and grind over a little pepper. Lay three wings attractively on top of each bed of celery and then sprinkle with the remaining wine.
- Steam the wings for 30 – 40 minutes over high heat and serve while still piping hot.