Wok Braised Chicken Wings

It's likely no secret that I love a chicken wing or 5.  Normally they're oven crisped however, today I tried a wok braise.

With ginger, spring onion, garlic and mushrooms.  There's also dark soy sauce and, last but absolutely not least, oyster sauce.

An interesting tip of adding chicken stock powder to the marinade worked surprisingly well.

There's steamed jasmine rice to serve.

Ingredients (2):

Wings and marinade:

8 - 10 chicken wings, jointed and tips removed

1 TBSP oyster sauce

1 tsp sugar

1/2 tsp dark soy

1/2 tsp chicken bouillon or crumbled stock cube

8 slices of fresh ginger

1/4 tsp white pepper

Veges:

2 garlic cloves, sliced

6 spring onion, sliced

4 medium sized chestnut mushrooms, cleaned and chopped

15-20g dried cloud ear mushrooms, rehydrated (keep the soaking liquor)

Sauce:

Mushroom soaking liquor (around 1/2 a cup)

1 cup hot water

2 tsp oyster sauce

1/2 tsp dark soy sauce

Method:

Marinade the wings whilst preparing remaining ingredients.

Wok fry the wings for 2-3 minutes.

Add veges and stir, around 30 seconds

Add the sauce, bubble and reduce heat.  Simmer gently for 20 minutes.

Simple, tasty and (for me) different.

Another oyster sauce wok favourite:

Beef Chow Mein with Broccoli-and Oyster Sauce