Sunday, February 3, 2013

Braised Chicken Wings with Mushroom

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Believe it or not these golden brown wings are cooked without adding any oil. It is cooked on its own fat. After placing in hot wok the fat will release and sear the meat till golden brown colour. In Chinese cuisine, braising is commonly used especially braising pork. The process might take hours to get maximum flavour and soft texture. But not for chicken as it is easy to get cooked. Let see how to cook without adding any oil :D

Braised chicken wings with mushroom
Recipe from Vivian Pang kitchen
5 wings
3 slices ginger
3-4 stalks green onion (white part)
2 gloves garlic
10 pieces dried mushroom
10g dried black fungus

(B) seasoning
1 tablespoon light soya sauce
1 tablespoon Chinese cooking wine
150ml water (reserve from soaking mushroom)
1-2 teaspoons sugar
1 teaspoon black vinegar (
salt to taste
Dash of pepper

(C) thickening sauce
1 teaspoon cornflour
1 tablespoon water
*dissolve and set aside

1. Cut wings into 3 parts. Use drumlet and middle part of wings. Pat the wings dry with kitchen towel.
2. Soak dried mushroom till soft and expand. Wash and cut into pieces if too big. Keep the soaked water for later use.
3. Soak dried black fungus till expand. Wash and remove the hard portion (root) if any.
4. Diced garlic.

1. Heat up wok on high heat. Without adding any oil, arrange wing pieces in hot wok. Lower the heat to medium-low. Cover with lid and leave to cook for about 15 minutes. Check time to time to prevent burnt. Wings will release oil as it cook. Turn over once achieve golden brown.
*wings are easy to turn over without sticking once nicely brown.
*brown wings give more flavour to this dish.  

2. Once all wings have been turn over add in ginger slices and green onion into wok. Cover and let other side of wings brown for about 8-10 minutes. 

3. Add in diced garlic and fry till lightly brown.

4. Now add in seasoning. Start adding soya, cooking wine and lastly water. Add in sugar,  black vinegar and salt. Add in mushroom and bring to boil. Cook about 5 minutes or till wings cook through.

5. Add in cornflour mixture to thicken the sauce. Lastly add dash of pepper. Dish out and serve!

I'm submitting this post to

Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker 

~ Recipe Box#32 hosted by Bizzy Bakes


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