8 to 10 chicken wings
4 dried black mushrooms, soak in water until soft
1 tablespoon dried wood ear, soak in water until soft
8 stems dried lily flower, soak in water until soft
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoons white cooking wine
Cut chicken wings into three parts, by cutting at joints. Wash Chicken wings. After dried mushrooms, woodear and lily flowers are soft, mix all ingredients in a pie dish with chicken. Put approximately 2 cups of water in wok. Place pie dish with mixture in wok on a wok rack and cover wok. Steam for 15 minutes then turn chicken wings over and cook for another 15 minutes. Serves 4 to 6.
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