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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Marinade chicken mid-wings with light soy sauce, cornstarch, and sesame oil for at least 15 minutes.
2. Heat cooking oil in a wok or deep pan over medium-high heat. Sauté ginger slices until fragrant.
3. Add marinated chicken mid-wings and pan-fry until slightly browned on all sides. Remove chicken from the wok and set aside.
4. In the same wok, add shiitake mushrooms and bamboo shoots. Stir-fry for 2-3 minutes.
5. 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.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender and cooked through.
7. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.

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