Recipe by The Flying Chef
I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly.
- 12 chicken wings, cut in half, tips removed if not already
- 5 whole dried shiitake mushrooms, soaked in water to soften
- 29.58 ml peanut oil
- 2 green onions, finely chopped
- 9.85 ml fresh gingerroot, grated
- 29.58 ml soy sauce
- 29.58 ml dry sherry
- 14.79 ml sugar
- 2.46 ml five-spice powder
- 236.59 ml water
- 9.85 ml cornflour
- 250 bean sprouts (optional to serve chicken over) (optional)
Directions See How It's Made
- Drain mushrooms, squeeze out excess water, discard stems and slice caps.
- Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
- Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.
- While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
- Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
- To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.