Thai Lemongrass Steamed Chicken Wings (Simple Rice Cooker Version)

This dish combines the unique aroma of lemongrass and fish sauce. You don't need to fry it over the stove; the chicken wings steamed in a rice cooker are just as tender and flavorful, with a rich Southeast Asian flair. Ingredients: Main: 6-8 chicken wings (washed and patted dry). Aromatics: 1 stalk lemongrass (chopped or bruised), 2 cloves garlic (minced), 1 chili pepper (chopped). Seasoning: 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tsp sugar, a pinch of white pepper, a splash of rice wine. Instructions: Marinate: Mix the chicken wings with all aromatics and seasonings. Refrigerate for at least 30 minutes (or proceed directly if short on time). Steam: Place the marinated chicken wings with the sauce in a deep dish. Add 1 cup of water to the outer pot of the rice cooker and press the cook button. Serve: Once the cooker finishes, let it rest for 5 minutes before serving. It's savory and delicious.