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Braised Chicken Wings with Black Fungus (Chinese Homey Dish)

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This is a very traditional Chinese dish that used some healthy black cloud ears, absorbed all the flavours of chickens and sauce, tastes wonderfully. 

Braised Chicken Wings with Black Fungus01

This is a very traditional Chinese dish. Every Chinese family will have their own version of how to make this dish.

It’s so simple and humble that only use the most ordinary ingredients in your fridge. My daughter is a big fan of chicken wings and seems that she can’t have enough every time I cook chicken wings.

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Surprisingly, when I served this dish, my daughter picked the cloud ears first. Those little healthy black fungi seemed to be more tempting than wings. The reason is simple. The texture of cloud ears is soft and smooth, absorbed all the flavours of chickens and sauce. It turned to be the superstar of this dish.

Braised Chicken Wings with Black Fungus Recipe

(Printable recipe)

Prep time:
Cook time:
Yield: 2 to 3 serves

Braised Chicken Wings with Black Fungus

  • 900 gm chicken wings
  • ½ carrot, sliced
  • 8 to 10 dried cloud ears
  • 4 to 5 slices ginger
  • 1 stalk spring onion, chopped, the green and white part separate
  • ½ cup water
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp oyster sauce
  • 2 tsp Shaoxing wine
  • ¼ tsp sugar
  • ⅛ tsp salt
  • pepper, to taste

  1. Cut chicken wings at the joint and discard the tips (Or save them to cook soups.) Blanch in boiling water for 3 minutes. Drain well and wipe dry. Mix with marinade and set aside.
  2. Soak cloud ears in water until softened. Drain well. Trim the hard ends and cut into halves if they are too large. Set aside.
  3. Heat oil in a wok or frying pan over medium-high heat. Saute ginger and white part of spring onion until fragrant. Add chicken wings and save the marinade for later use. Pan fry in a single layer until both sides are lightly brown. The wings will release oil after heating up. Discard the excess oil. Pour water and marinade over the wings. After cooking for a while. Add cloud ears and carrot. Continue to cook until the chicken is cooked through and the sauce reduced and thickened. Don’t ever overcooked the chicken. Dish up and garnish with green spring onion. Enjoy!

  • You can cook larger amount and save some for lunch next day. The taste of the leftover wings is still good when reheated.
  • The cloud ears can be either added together with the wings or after the wings have been cooked for several minutes if you like some texture.


  1. Very traditional indeed. My mother used to cook this.

  2. Christine, thank you for this black fungus and chicken recipe. This was a comfort food from my childhood.

  3. I love this dish very much and my sons love the black fungus too! I too thought I could enjoy the the black fungus all by myself but that is not the case lol!

  4. Hi Christine, I have been following your blog for quite a while and tried many recipes too.
    Thanks for always bringing easy to cook and delicious recipes.

    Surely will try this one soon. Chicken wing & black fungus are good match.
    One silly question : is the carrot to be cooked together with other ingredients or just for presentation?

  5. @Liliana Tan:
    You're welcome. No question is silly.

    You can add the carrot with the wood ears to cook with the wings or add towards the end for presentation if you love more texture. Either way will do.

  6. I loved this recipe. Bein at Hong Kong, I tasted cloud ears and these pair well with chicken. Would love to try your recipe. Looks delectable!

  7. you are right that this is a very homely dish, I will never tire of eating it :)

  8. which part is the marinade sauce??

  9. @Anonymous:
    Thanks for asking. Typo.
    Updated the recipe already. :)

  10. Hi Christine!

    I tried this recipe and it tastes awesome! thanks for sharing!

    will it be ok if I marinate the wings overnight to cook in the morning?


    1. Sure, why not? If marinate the wings overnight, it'd be more tasty and handy.

  11. Great recepie Christine! I also bought your book last week called "Easy Recipies" and they are all so good!
    Thanks very much.

  12. Love this recepie, also the ones in your book Easy Recepies which I bought last week. All of them are very practical and easy to make. Thanks for sharing!

  13. Hi Christine, great recipe! We had this tonight and everyone fought over the wood ears - the highlight, just as you said. My 6 year old and 2 year old both wolfed it down - a real family dish. It took me longer to cook than I expected and I felt the need to lid my wok for a while too. But it worked beautifully. Thanks for posting.

    1. Hi Patience,

      So glad that you and your family liked this dish.
      Yes, the cloud ears are so delicious. Often times, I cook this dish, my daughter complains not enough cloud ears for her. :)

  14. Why is it necessary to blanch the wings before marinating?

    1. Blanching will help remove any impurities and grease on the chicken skin. But you can skip this step if you want.