First, for the marinade, mix all the ingredients listed. Cut off the tip of the chicken wings and make a deep incision at the joint of each wing. Dust the chicken wings with cornstarch, place them in a shallow bowl and then pour the well-mixed marinade over them. Marinate for about 2-3 hours, turning several times during the process. Then remove and place in a bamboo basket (or steamer) lined with Chinese cabbage leaves. Cut the ginger into fine strips, the spring onions into slightly longer strips and spread over the wings. Spread the leftover marinade evenly over the top. Cover and steam over medium heat for about 15-20 minutes. Serve the fully cooked chicken wings in a bamboo basket.
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