Ingredients (for 4):
- Chicken wings - 12
- Salt - dashes
- Chinese ham - 30g
- Honey - 2 tsp
- Bamboo shoot - 50g
- Ginger - 1 piece
- Oil - 2 tsp
- Asparagus - 10
- Garlic - 1 clove
- Sugar - dashes
- Chicken stock - 1/4 cup
- Sesame oil - 1/2 tsp
- Tapioca starch - 1 tsp
- Water - 1 tbsp
- Soy sauce - 2 tsp
- Chinese yellow wine - 2 tsp
- White pepper powder - dashes
Procedures:
1. Place the Chinese ham on the plate and pour honey on top.
2. Steam the ham for 5 minutes, then let it cool down.
3. Cut into strips.
4. Remove the bones from the chicken wings.
5. Marinate the chicken wings with ginger juice and a pinch of salt.
6. Cut the bamboo shoots into strips of equal length with the Chinese ham.
7. Peel off the hard fiber on the skin of the asparagus, then cut into halves.
8. Stuff the chicken wings with Chinese ham and bamboo shoot.
9. Put the chicken wings inside a bowl. Then place the bowl on a plate.
10. Steam the chicken wings for 20 minutes.
11. Use a plate to cover the bowl and flip it over. Drain the jus from the chicken wings and keep for later use.
12. Heat the pan with oil, then add in the smashed garlic to stir-fry briefly.
13. Stir fry the asparagus, add a pinch of salt and sugar, and a bit of chicken stock, until the asparagus is cooked.
14. Put the chicken wings and asparagus on the serving plate.
15. Mix the remain chicken stock with tapioca starch and water, soy sauce, Chinese yellow wine, a pinch of sugar and white pepper powder.
16. Heat the saucepan with the jus from the chicken wings, then add in the mixture, continue to stir until the sauce is thickened. Add sesame oil.
17. Pour the sauce on the chicken wings and serve.
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