1 thumb-size Ginger, sliced
4 cloves Garlic
1 tbsp Rice wine
4pcs Canned Mushrooms, cut half
1 can Chicken Broth
1/8 tsp White Pepper
1/2 Carrot, sliced
1 can Braised Peanut
1 tbsp Corn flour + 2 tbsp water
1 stalk Spring Onion
Marinade:
1 tsp Corn Flour
1 tsp Sesame Oil
1 tsp Light Soy Sauce
1 tsp Oyster Sauce
Dash of White Pepper
Method:
1. Combine chicken wings and marinade ingredients, let marinate for 1 hour.
2. Heat some oil, sear chicken wings on both sides, set aside. Stir-fry ginger and garlic until fragrant, add in mushrooms, stir fry for a minute.
3. Add in rice wine, chicken broth, and carrot, bring to a boil. Add chicken wings, season with white pepper, simmer for 5 minutes, add braised peanut and stir in corn starch. Garnish with spring onion and serve warm with steamed rice.
Note: I'm using flavoured chicken broth in this recipe, if you're using unflavored broth, add some salt to taste.
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By readers: some feedback from those who have tried this recipe
By Winnie Lai |
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