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Writer's pictureMichelle Lee

Stewed Chicken Wings with Chinese Mushrooms


Stewed Chicken Wings with Chinese Mushrooms

Best served with a bowl of white rice and the sauce is so deliciously good with the sweetness from chinese mushrooms & carrots. Another comfort food.

cookwithmi-stewed-chicken-wings-with-chinese-mushroom-tender-carrot-ginger

Ingredients: (serves 2)

5 chicken wings, sectioned

4 dried chinese mushrooms, soaked & halves

1/2 carrot, cut into bite size cubes/wedges

5 slices ginger

1 pc shallot, divide into 4 wedges

250ml water

2 tbsp Cooking Oil

Marinade chicken :

1 tsp light soy sauce

1/2 tsp salt

dash of white pepper

1 tsp Chinese Shaoxing wine

Seasoning :

1/2 tsp sesame oil

4 tsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp sugar

1 tsp Oyster sauce

1 tsp Chinese Shaoxing wine

1/2 tsp salt

dash of white pepper

Thickening :

1 tsp corn/tapioca starch mix with 2 tbsp water

cookwithmi_stewed_chicken_wings_with_chinese_mushrooms

cookwithmi-stewed-chicken-wings-with-chinese-mushroom

Step by Step :

1. Marinate chicken for about 1-2 hours.

2. In a heated pan, saute ginger & shallot till fragrant. Then add in marinated chicken wings & fry until lightly brown on both sides.

3. Toss in mushrooms & carrot followed by water.

4. Put all the seasoning in and stir to mix evenly.

5. Cover with a lid. Bring to boil and then reduce heat & let it simmer slowly for 20 minutes. By this time, the carrots should be soft. Use a fork to test the texture.

6. Slowly stir in corn starch to thicken the sauce. This is optional depending on your preferred consistency.

7. Ready to serve.

cookwithmi_stewed_chicken_wings_with_chinese_mushroom

Cooked with Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.

More details please visit: http://www.edgi.com.my

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