Stewed chicken wings - Chinese Style


It's been a while since I last shared a recipe. Was doing an import of the photos to my new laptop (old one crashed on me, along with all my photos and documents - pls back up all your stuff! Hard lesson learnt for me), when I saw photos of this stewed chicken wings which I somehow overlooked.

It looks similar to the Ayam Pongteh recipe I shared, but definitely different, taste wise. This is a Chinese style stewed chicken wings, great as a main dish to go with rice. I got this recipe from Christine Recipes


Stewed Chicken Wings - Chinese Style
Adapted from Christine Recipes
(Serves 4)

Ingredients:
16 chicken mid wings or drumlettes
8 fresh shiitake mushrooms (cut in half)
1 carrot (peeled and sliced)
3 potatoes (peeled and quartered) - I use Brastagi
4 slices ginger
1/2 shallot, diced
1/2 cup water

Seasoning for chicken - marinate 4 hours to overnight for maximum flavour
2 TBSP light soya sauce
1 TBSP dark soya sauce
1/2 tsp sugar
1 tsp sesame oil
1 TBSP oyster sauce
2 tsp Shaoxing wine
1/2 tsp corn flour
1 tsp chicken stock powder
1/2 tsp salt

Method:

  1. Heat cooking oil in a wok or deep pot
  2. Saute mushrooms and set aside
  3. Add more oil and saute ginger and shallot till aromatic
  4. Add in marinated chicken and stir fry till lightly brown. Add in mushrooms, carrot, and potatoes and remaining marinade if any.
  5. Pour water into wok or pot and bring to a boil. Simmer, covered with a lid for 20-25minutes
  6. Serve hot, with a bowl of rice
Enjoy!

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