With the addition of nutritious and highly flavourful ingredients, a dish can easily go from ordinary to extraordinary.
In this recipe, the chicken wings are simmered in a soy-sauce-based savoury sauce with taro, Shiitake mushrooms, ginger and spring onion. The taro adds that subtly sweet nuttiness while thickening and soaking up the sauce, the earthy flavour of the mushroom and the chicken juice. A splash of rice wine at the end of the cooking is definitely a flavour booster. The chicken wings become flavourful and tender.
This finger licking chicken wings dish is a combination of a savoury broth, nutty taro and tender chicken. A hearty recipe is guaranteed to impress your love ones.
* There are different varieties of taro. The frozen taro sticks from the asian store are the best for this dish.
Finger-Licking Chicken Wings
Ingredients
- 500 g chicken wings
- 1 cup taro (cut into 2cm cubes)
- 15 slices dried Shiitake mushroom (soak in 1 cup of hot water)
- 3 slices ginger
- 4 spring onion (white part) (5cm long pieces)
- 1 tablespoon spring onion (green part) (cut into small pieces)
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 4 tablespoon rice wine
- 4 tablespoon oil
Instructions
- In a pot over the medium heat, add 3 tablespoon of oil, ginger and spring onion(white part), cook till slightly golden. Add soy sauce to the hot oil and stir for 5 seconds to bring out the flavour of caramelised soy sauce.
- Add the mushroom slices with the soaking warm water, oyster sauce, dark soy sauce, 3 tablespoon of rice wine, taro and chicken wings. Mix all the ingredients and bring to a boil.
- Turn down the heat to low, put the lid on and simmer for 20 minutes.
- Stir in one tablespoon of oil, one tablespoon of rice wine then turn off the heat. Garnish with the spring onion (green part) and serve.
Nutrition Information:
Delicious dish…n…yummy