Chinese Chicken Wings

Try this unique Chinese Chicken Wings recipe -the tender braised chicken wings paired with nutty taro—finger-licking goodness in every bite!

5 from 4 votes

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Course: dinner

Cuisine: asian

Diet: Diabetic, Gluten Free, Low Lactose

Prep Time: 10

Cook Time: 25

Servings:

Calories: 669kcal

Author: Lei

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.

Taro: Taro comes in various types with unique textures and flavors. I love the ones from Southern China—they're soft and starchy. I found them in the freezer section of Chinese supermarkets. If you can't find them, feel free to use the ones you have on hand.

Shiitake Mushroom: I opted for pre-cut Shiitake mushrooms for convenience, but you can go for whole dried Shiitake mushrooms. Just soak them in water, slice them, or cook them whole—whatever works for you!

Chicken Wings: When it comes to chicken wings, I prefer the middle parts. You can usually find these in the butcher's section.

Soy Sauce: Soy sauce is a key player in this dish, and using a high-quality one can make a big difference. The dark soy sauce is mainly for coloring; if you don't have it, feel free to skip this step.