Braised Chicken Wings

I made 2 dishes last night these and also tender ribs which I will be posting shortly they were both great. I just served them with a nice side salad as it had been such a hot day and it was nice and cooling to have these served with salad. I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly.

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Ingredients

12 Chicken wings, cut in half, tips removed if not already
5 Whole dried shiitake mushrooms, soaked in water to soften
2 Tablespoons peanut oil
2 Green onions, finely chopped
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1/2 Teaspoon five spice powder
1 Cup water
2 Teaspoons cornflour
250 Bean sprouts (optional to serve chicken over)

Method

1. Drain mushrooms, squeeze out excess water, discard stems and slice caps.

2. Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.

3. Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.

4. While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.

5. Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.

To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.

All photos taken by me unless otherwsie stated.