Braised Chicken Mid-wings with Mushroom and Bamboo Shoots冬菇炆雞中翼
Tender chicken mid-wings braised to perfection with earthy shiitake mushrooms and crisp bamboo shoots in a savory soy-based sauce. A hearty and flavorful dish.
01Ingredients
- 500g chicken mid-wings, cut into two pieces
- 6 pieces dried shiitake mushrooms, rehydrated, stems removed, halved
- 150g cooked bamboo shoots, sliced
- 2 slices ginger
- 1tbsp cooking oil
- 1tbsp light soy sauce (marinade)
- 1tsp cornstarch (marinade)
- 0.5tsp sesame oil (marinade)
- 2tbsp light soy sauce (braising sauce)
- 1tbsp dark soy sauce (braising sauce)
- 1tbsp oyster sauce (braising sauce)
- 1tsp sugar (braising sauce)
- 250ml water (or mushroom soaking water)
- 0.5tsp cornstarch (for thickening, mixed with 1 tbsp water)
Nutrition (per serving)385kcal
- Protein34.2g
- Carbs12.8g
- Fat21.5g
Fiber 1.9 gSodium 1145 mg
02Steps
- Marinade chicken mid-wings with light soy sauce, cornstarch, and sesame oil for at least 15 minutes.
- Heat cooking oil in a wok or deep pan over medium-high heat. Sauté ginger slices until fragrant.
- Add marinated chicken mid-wings and pan-fry until slightly browned on all sides. Remove chicken from the wok and set aside.
- In the same wok, add shiitake mushrooms and bamboo shoots. Stir-fry for 2-3 minutes.
- Return chicken to the wok. Pour in the braising sauce ingredients (light soy sauce, dark soy sauce, oyster sauce, sugar, water). Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender and cooked through.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.
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