Cook time: 30 mins
Yield: 2 to 3 serves
Ingredients:
- 8 chicken wings, sectioned
- 8 dried Chinese mushrooms (dried shiitake mushrooms)
- 1 carrot, chopped
- 4 slices ginger
- ½ shallot, diced
- ½ cup water
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tsp sugar
- 1 tbsp oyster sauce
- 2 tsp Shaoxing wine
- ½ tsp cornflour
- 1 tsp chicken powder (chicken bouillon powder)
- ½ tsp salt
- 2 tsp cornflour
- 4 tbsp water
- a dash of sesame oil
- a pinch of white pepper
- Soak mushrooms until softened. Trim the stem, julienne or cut into halves as you like. Peel carrot and roughly chop into bite-sized pieces. Blanch chicken wings in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.
- Heat cooking oil over medium heat. Sauté mushrooms for a while. Set aside. Add more oil and sauté ginger and shallot over high heat until aromatic. Add marinated chicken wings and stir fry until lightly brown. Toss in mushrooms and carrot and stir fry. Pour water together with the marinade over the ingredients and cook with a lid. Bring it to a boil. Simmer until chicken wings and carrot are cooked through, about 20 to 25 minutes. Don’t overcook the chicken wings, lest the chicken meat would fall apart.
- Add thickening and cook to your preferred consistency. Dish up. Serve with hot rice.
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