Tuesday, July 28, 2009

Stewed Chicken Wings with Chinese Black Mushrooms

Here’s one of our family’s most favourite dishes for dinner. You can’t image how my kids like eating stewed chicken wings with mushrooms. Whenever I cook this dish, my kids will finish a big bowl of rice with the yummy chicken wings and sauce.

I think the mushrooms from Japan is the best ones that most suitable for stews. These mushrooms were bought by my mum from Hong Kong when she visited our family. My kids are really “experts” in eating mushrooms. Their taste buds can easily detect and differentiate the best mushrooms from the mediocre ones, even though I didn’t teach them in this regard. By the first bite of my mum’s mushrooms, they said, “Love these mushrooms indeed, delicious!”

The best dried mushrooms are thicker and bigger in size with sweet aroma. Try to find the mushrooms with best quality. It’s worth every dollar.
Stewed Chicken Wings with Black Mushrooms

Ingredients:
  • 8 chicken wings, sectioned
  • 8 dried Chinese mushrooms
  • 1 carrot, chopped
  • 4 slices ginger
  • 1/2 shallot, diced
  • 1/2 cup water
Seasoning:
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp sugar
  • 1 tbsp oyster sauce
  • 2 tsp Shaoxing wine
  • 1/2 tsp cornflour
  • 1 tsp chicken powder (chicken bouillon powder)
  • 1/2 tsp salt
Thickening:
  • 2 tsp cornflour
  • 4 tbsp water
  • a dash of sesame oil
  • a pinch of white pepper
Stewed Chicken Wings with Black Mushrooms Procedures

Method:
  1. Soak mushrooms until softened. Trim the stem, julienne or cut into halves as you like. Peel carrot and roughly chop into bite-sized pieces. Blanch chicken wings in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.
  2. Heat cooking oil over medium heat. Sauté mushrooms for a while. Set aside. Add more oil and sauté ginger and shallot over high heat until aromatic. Add marinated chicken wings and stir fry until lightly brown. Toss in mushrooms and carrot and stir fry. Pour water together with the marinade over the ingredients and cook with a lid. Bring it to a boil. Simmer until chicken wings and carrot are cooked through, about 20 to 25 minutes. Don’t overcook the chicken wings, lest the chicken meat would fall apart.
  3. Add thickening and cook to your preferred consistency. Dish up. Serve with hot rice.

9 comments :

  1. Love it! Simple to make but sounds scrumptious! My kind of dish...

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  2. I can't see the photo! What happens? Your kids sound like a gourmet to me! The mother must be a strong influence in their life.

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  3. To Frank,
    Thanks so much for dropping by!
    This dish is very simple and yummy.

    To Food For Tots,
    Thanks for letting me know of the displaying photo problem. I've fixed it. Should be no problem now.

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  4. This dish just looks yummy, easy and just mighty tasty - look forward to trying.

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  5. I cook this a lot too =) And I agree with you, quality mushrooms are worth every penny!

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  6. Hi Christine,
    The gravy must be fantastic! I could eat a big bowl of rice just with this one dish!

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  7. MMMMMMMMMMMMM,.......what a lovely & very tastefull chicken dish!

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  8. Firstly, congratulations on your award. You have presented a yummilicious treat!

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  9. I made this dish last week and it was SUPER yummy!! :) I didn't have chicken wings so I used chicken drum sticks and I also didn't have chicken bouillon powder so I used 1 tsp of chicken flavoured powder from those instant noodle packages... lol thanks for the great recipe!! :D

    Elle

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