Chicken Wings Steamed with Sichuan Pickle – Sybaritica

Chicken Wings Steamed with Sichuan Pickle includes Chinese Black Mushrooms and Sichuan-style Preserved Vegetable in a rich sauce spicy with chili oil.

• 10 – 12 Chicken Drumettes;
• ½ tsp. Salt;
• 2 tbsp. Flour;
• 1 large stalk of Celery cut into thin matchsticks;
• 2 dried Shiitake Mushrooms reconstituted and shredded;
• ½ cup Sichuan Pickled Vegetable;
• 1 scallion sliced lengthwise into 2” shreds,
• 1 tsp. Sugar;
• 1 tbsp. Rice Wine;
• 1 tbsp. Chili Oil;
• 1 tbsp. Dark Soy Sauce;

• Sprinkle the wing drumettes with the salt and then toss with the flour, rubbing it well into the skin.
• Mix the shredded mushrooms, pickled vegetable, and the white part of the scallion with the chicken, followed by the sugar, soy, rice wine and sesame oil. Allow to marinate for at least thirty minutes.
• Spread the celery sticks over the bottom of a suitable steaming dish and then arrange the chicken pieces on top.
• Spoon the rest of the vegetable pieces and sauce over the chicken and then steam for 20 – 25 minutes.
• Serve immediately after garnishing with the remaining scallion shreds.