Steam Chicken Wings Recipe (with Fermented Bean Curd)


  • 8 While Chicken Wing or 12 Chicken Wing Mid Section
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons corn flour
  • 1 teaspoons Sesame oil
  • Half cup finely sliced spring onions (scallions)
  • 2 cubes fermented bean curd
  • 2 teaspoons fermented bean curd sauce
  • 2 teaspoons sugar
  • 1 teaspoons salt


  1. Chop chicken wing if use whole chicken wing, into 3 sections – the drumette, mid-section and tip, then chop each section in half; or Chop the Mid Section in half.
  2. Add ginger, corner flour, sesame oil, fermented bean curd and sauce, sesame oil, sugar, salt mixed well in a big bowl. Leave for an hour.
  3. Place the marinade chicken winds on a plate and ensure all wings lay out evenly.
  4. Place the plate on a rack in a big wok, while bringing water to a boil for steaming. (may sure the water is not over the rack)
  5. Steam chicken over high heat for 10-12 minutes until done. (To check if the chicken wing is cooked – use chopstick to  insect to the chicken wing, if easy to reach through the meat, which mean it is ready and cooked)
  6. Sprinkle the sliced spring onion over top.
  7. Serve with rice.
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