The past week (and this week) has been crrrrr….aaaaaa…..zyyyyy. I have been moving about like a headless chicken. Have you ever felt that way before? Like the week just never ends? When you wake up in the morning, time stops a while and then you just go about doing these many chores and when you look up, the clock just slowed down again.
So, this is a very very easy chicken dish – it is also known as my saviour dish especially when I am this busy with work. Just 2 ingredients – chicken and mushroom – marinade – then simmer and cook. Tasty and quick.
Chicken Wings in Dark Soy and Rice Wine
10 chicken wings (cleaned, remove tip and dis-jointed)
5 dried shiitake mushrooms
1 tbsp dark soy sauce
30 ml rice wine
1 tbsp sesame oil
5 thin slices ginger
1 cup water
1/2 tsp sugar
salt, to taste
spring onion, sliced
1. Soak the mushrooms in warm water for at least 3-4 hours or until soft. Drain away the water, remove stem and slice them in half.
2. Marinade the chicken wings with rice wine, sesame oil and black pepper for 1-2 hours. Cover and refrigerate.
3. Heat a wok over high heat. Add the chicken wings, mushroom, sliced ginger, dark soy sauce, water, sugar and salt to taste. Stir to combine and bring to boil. Taste and adjust seasoning. Bring the heat down to simmer and cover with wok lid.
4. Gently simmer for about 15-20 mins or until the chicken is cooked through. Add a bit of spring onion into the wok and cook for another 2 mins. Dish up onto a serving plate. Garnish with the remaining spring onion. Serve.