Chicken wings with black fungus


This is one of the early dishes I made using my favourite Happycall Pan which proved to be a hit with the family, especially my older boy who is a picky and fussy eater! To my amazement when I made it for the first time, he ate up the black fungus with gusto! At dinner time, he will be mentally counting how many pieces of chicken he can eat while ensuring that the daddy who eats later than us, gets enough when he comes back from work =)


Chicken wings with black fungus (recipe from Mamabliss)

Ingredients

16 chicken wings (marinate at least 2 hours with 1 tsp dark soya sauce and 2 tbsp light soya sauce, and a dash of white pepper)
10-20 pieces of black fungus soaked in water (See my favourite brand of black fungus below)
2 slices of ginger, cut into thin shreds

For the gravy
1 tsp sugar, 2 tbsp Shaoxing wine, 1/2 tbsp oyster sauce to be combined in a bowl
150ml water

Method:
  1. Heat up your pan/wok with 1 tablespoon of sesame oil and stir fry the ginger 
  2. Place chicken wings in the pan/wok in a single layer and fry them for 1-2min each per side. It is nice to have it brown with a little crispy skin. Keep the leftover marinade for later.
  3. Add black fungus
  4. Add in the combined sugar, Shaoxing wing and oyster sauce, and water. Pour in the remaining marinade and simmer for 20-30 minutes.
Enjoy!

Photos for reference:
Marinate the chicken wings in a ziploc bag for even distribution

My favourite brand of black fungus (from Hock Hua)

Soak black fungus in water for at least half hour, or until it is rehydrated

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