Braised Chicken Wings with Black Fungus

Braised Chicken Wings with Black Fungus
By Christine's Recipes
Prep time: 15 mins
Cook time: 25 mins
Yield: 3 to 4 serves

Ingredients:

• 900 gm chicken wings
• 1/2 carrot, sliced
• 8 to 10 dried cloud ears
• 4 to 5 slices ginger
• 1 stalk spring onion, chopped, the green and white part separated
• 1/2 cup water

 

Marinade:

• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 2 tsp oyster sauce
• 2 tsp Shaoxing wine
• 1/4 tsp sugar
• 1/8 tsp salt
• pepper, to taste

Method:

• 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.
• Soak cloud ears in water until softened. Drain well. Trim the hard ends and cut into halves if they are too large. Set aside.
• 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!

Tips:

• 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.

Read more: http://en.christinesrecipes.com/2012/05/braised-chicken-wings-with-black-fungus.html#ixzz2GXbQTznr