Juicy Chicken Wings Mushroom Stir-fry Recipe
Chicken wings and black mushrooms are always great together, and when slow-cooked in this manner, produce a fantastic soup that you will want to have plenty of bread ready for!
Prep time: 10 minutes
Cook time: 30 minutes
Utensils:
Wok, bowls.
Serves 2
Ingredients:
10 oz. / 300 g chicken wings
3.5 oz./ 100 g dried black mushroom
4 slices ginger, peeled
1 tsp. white sugar
1 tsp. oyster sauce
2 tbsps. vegetable oil for stir-frying
Marinade:
1/2 tbsp. white sugar
1 tbsp. salt, or to taste
1 tbsp. soy sauce, low sodium
1tbsp. Chinese rice wine, or dry sherry
1 tsp. freshly grated ginger root
Directions:
1. Soften the mushrooms by soaking in warm water for about 30 minutes, drain well (reserve the liquid for later use). Cut them into 1/2-1 inch cubes, then combine with the marinade in a bowl, let them marinate for about 30 minutes.
2. Add 2 tbsps. vegetable oil in a wok, heat until hot, saute 2 slices ginger briefly until aromatic, about 20 seconds, then add the mushroom back in the wok and keep stirring over medium heat for 2 minutes.
3. Pour the liquid (From Step 1) into the wok, add 1 tsp. oyster sauce and 1 tsp. white sugar, stirring to mix everything together, then reduce heat to low and let simmer 20-30 minutes, dump into a bowl when cooked.
4. In a separate wok, heat 2 tbsps. vegetable oil till hot, saute 2 slices ginger until aromatic, then add the chicken wings, pan fry on bothsides over medium heat until golden brown, about 5 minutes.
5. Add the mushroom soup back into the wok in which it was cooked, cover and stew over medium heat until sauce thickens, season with a sprinkling of salt before serving.
6. Ladle into warmed bowls and serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 36.4 g |
| Total fat: 1.9 g |
| Carbohydrate: 1.5 g |
| Calories: 168.5 kcal |
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