|
8
4
6
1/2
1
2
1-1/2
1-1/4
2/3
2
1/2
2
2
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#
oz
in
T
T
c
t
T
T
t
T
|
Black Mushrooms
Chicken Wings
Onion
Ginger root
Chili fresh (1)
Lard or Oil
Soy Sauce
Stock
Salt
Rice Wine
Sesame Oil
Cornstarch
Water
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Prep
- Soak MUSHROOMS in hot water for about 1/2 hour. Discard
stems and cut caps into quarters.
- Blanch CHICKEN WINGS 3 minutes in boiling
water and quench in cold water. Drain and separate into joints setting
aside the tip joints for soup stock.
- Slice ONION crosswise into 1/8 inch slices. Slice GINGER
thin. Seed Chili and chop fine fine. Mix.
- Mix Cornstarch with Water to make a slurry.
Run
- Heat Lard or Oil in a coverable wok or sauté pan,
stir in Onion mix and fry stirring until onions are just
translucent. Stir in Chicken Wings and Mushrooms, then
stir in Soy Sauce and fry stirring for about 5 minutes.
- Stir in Stock and Salt, bring to a boil and simmer
covered for 45 minutes.
- Sort out Chicken Wings and Mushrooms and arrange them
in the serving dish. Strain the remaining liquid into a saucepan (add a
bit of water if needed for straining). Discard all the debris.
- Bring Stock back to a simmer. then stir in the Rice Wine
and Sesame Oil.
- Stir up the Cornstarch mix and then stir it in to thicken. Adjust
the sauce as needed by adding a little water or a little more slurry.
It should have a thick but pourable consistency.
- Pour sauce over the chicken wings and mushrooms in the serving dish
and serve warm.
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