四川蒸鸡腿Szechuan Steamed Chicken Wings

【材料】
鸡翅膀4只（洗净沾栗米粉）、云耳20朵（浸泡至发）、金针花20条（浸泡）、榨菜30克（切丝）、指天椒3条（切片，随意）

【调味料】
鸡精粉1茶匙、蚝油1/2汤匙、白糖1/2茶匙、胡椒粉1/4茶匙、清水4-5汤匙、花雕酒1汤匙、麻油1茶匙

【装饰】
炸蒜茸、青葱

【做法】
1.榨菜洗净浸泡10分钟减去咸味。
2.把所有材料和调味料放在金属碟子里混合。（图1-5）
3.放入蒸炉蒸10-12分钟，试味后撒上装饰料。（图6）

【INGREDIENTS】
4 pcs chicken wings(washed & drained, marinated with corn flour), 20 pcs cloud fungus(soaked), 20 stalk lilybuds(soaked), 30g preserved Szechuan vegetables(julienned), 3 bird’s eye chillies(sliced)

【GARNISHINGS】
garlic crisps, spring onions

【SEASONING】
1 tsp chicken stock granules, 1/2 tbsp oyster sauce, 1/2 tsp sugar, 1/4 tsp ground white pepper, 4-5 tbs[s water. 1 tbsp Chinese wine, 1 tsp sesame oil

【METHOD】
1.Wash and soak the Szechuan vegetable for 10 minutes or until it is not too salty.
2.Place all ingredients in a metal plate, add in seasoning ingredients, adjusting seasonings to taste. (pic 1-5)
3.Steam for 10-12 minutes & serve immediately garnished with garnishing ingredients. (pic 6)