13 August 2010

Steamed chicken wings with salted egg

As mentioned in the previous post, I learnt another chicken wing recipe from the Channel U's cooking variety show, 我要当食神 . Was attracted to this particular recipe as I was curious how the taste of chicken wings with salted egg would turn out.

Instructions given were pretty sketchy so I used mostly guesstimation, feel free to explore with seasonings and ingredients.


  • 8 to 10 pieces of chicken wings

  • 2 salted eggs (I used only 1 and found the taste not strong enough, 2 or even 3 should be better)

  • 1 knob of ginger

  • 1 to 2 stalk of pasley/chives

  1. Cut the chicken wings into small pieces (I halved the winglet as well as the drumlet). Arrange the chicken pieces onto a plate big enough for single layer.

  2. Chop and mince the ginger. Chop the pasley/chives.

  3. Crack the salted eggs into a bowl and place the minced ginger and chopped pasley on top for a while to let the flavours infuse.

  4. Pour mixture from 3 onto the chicken pieces.

  5. Add a bit of water, enough to cover 1/4 to 1/2 of the chicken.

  6. Steam for 10 minutes.
*No other seasoning used as the flavouring comes from the salted egg and ginger/pasley.

The taste of the chicken wing and broth is quite light and aromatic with the infusion of the ginger, pasley and salted egg. I quite enjoyed the dish but hubby was just ok with it. Guess he didn't like the minced ginger and especially the pasley and chives. Would I cook it again? Probably, but may try without the ginger and pasley (for the sake of hubby) to see how it goes.


  1. It say add a bit of water. After steaming for 10 minutes, the egg's white became harden. So, how much water is needed?

  2. Hi,
    Try adding enough water to cover at least 1/4 to 1/2 of the chicken.