Ingredients
- 2 pounds chicken wings
- 3 1/2 tablespoons soy sauce (dark)
- 3 tablespoons sherry
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons brown sugar
- 2 cloves star anise
- 1 ounce dried mushrooms (Chinese black mushroom ,its 10 of them I'm guessing on weight, soak for 20 minutes in hot water, remove stem, cut top to half)
- 1 can (8 ounce) bamboo shoots (drained)
- 2 stalks spring onions, cut about 1 inch long
- Ginger root, (1 pieces, about 1 inch slice)
- 1 tablespoon oil (vegetable oil)
- 1/2 cup chicken stock
- FOR THE SLURRY
- 1 tablespoon cornstarch (mixed with 2 tbsp water)
How to Make
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Step 1: Prepare wings: marinate with dark soy sauce, wine, salt, pepper, sugar and star anise. Marinate for at least 30 minutes.
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Step 2: Heat oil in wok over medium heat. Add ginger, stir fry until fragrant, then, add in chicken wings. Stir fry for 30 seconds to brown/ seal.
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Step 3: Add in marinate and stir to coat the wings.
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Step 4: Add spring onion,bamboo, and mushroom and stir fry for further 2 minutes.
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Step 5: Pour in water from mushroom soak or chicken stock. Bring to boil, cover and simmer for 30 minutes. Constantly check the liquid so that it doesn't dry up.
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Step 6: Remove chicken wings and mushroom to serving plate and thicken the sauce with cornstarch mixture, then, pour the sauce over the chicken and mushroom.
We hope you enjoy this recipe!
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