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Braised chicken wings and shiitake
A dish that can be cooked to perfection with Asian pantry staples.
If using fresh shiitake, substitute chicken broth for the mushroom soaking water.
Course
Main Course
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Soaking time for the mushrooms
1
hour
hour
Total Time
1
hour
hour
40
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
12
chicken wings
2
tablespoons
cooking oil
1
one-inch knob
ginger
peeled and sliced
4
cloves
garlic
peeled and lightly pounded
5 to 6
shiitake mushrooms
soaked in hot water until soft, stems cut off and discarded, and caps cut into halves or quarters
1
carrot
peeled and cut into bite-size pieces
¼
cup
soy sauce
¼
cup
rice wine
2
tablespoons
oyster sauce
1
tablespoon
sugar
To thicken the sauce
2
teaspoons
tapioca starch
1
teaspoon
sesame seed oil
Instructions
Pat the chicken wings dry with paper towels and cut each into drumette and wingette (save the wing tips for making broth).
Heat the cooking oil in a wok and saute the garlic and ginger until aromatic.
Add the mushroom caps and carrot, and continue sauteeing for a minute.
Dump the chicken into the wok and cook, stirring often, until the meat is no longer pink.
Pour in the soy sauce, rice wine and oyster sauce. Stir in the sugar.
Measure a cup of the mushroom soaking water and add to the chicken.
Bring to the boil, lower the heat, cover the wok and braise the chicken and shiitake for about 20 minutes.
Midway through the cooking, taste the sauce. If it needs more saltiness, add salt. If more sugar is needed for balance, add a pinch or two of sugar.
Disperse the starch in two tablespoons of water and stir in the sesame seed oil.
Pour the starch solution into wok and stir until the sauce is thickened and no longer cloudy.
Scoop the braised chicken wings and shiitake onto a bowl and serve immediately with hot rice.