Chinese mushroom chicken wings

    45 min

    In the Chinese traditions of the past, Chicken wings symbolise the idea of 'flying high' and also a flourishing career. Chinese people make chicken dishes for the Lunar New Year to bring good luck since chicken symbolises a good start.

    9 people made this

    Serves: 3 

    • 1kg whole chicken wings
    • 1 small bowl dry mushrooms
    • 5cm piece root ginger, or to taste
    • 4 spring onions, or to taste
    • oil for frying
    • 1 tablespoon rice wine
    • 2 tablespoons oyster sauce
    • 2 dashes dark soy sauce
    • 2 dashes light soy sauce
    • 1 teaspoon sugar
    • black pepper to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Place the mushrooms in a bowl and cover with hot water. Let soak till softened, about 10 minutes.
    2. Meanwhile, prepare the ingredients: Cut each wing into 3 sections. Slice the ginger, and cut the spring onions into short sections.
    3. Heat oil in a large frying pan or wok over medium high heat. Add the wings and cook till golden brown on all sides. Remove and set aside.
    4. Keep the oil in the pan and heat it again. Sauté spring onions, ginger and drained mushrooms until fragrant. Add wings and stir well. Add the rice wine, oyster sauce, dark soy sauce, light soy sauce, sugar and pepper; stir well.
    5. Add about 100ml of water and bring to the boil over high heat. Turn to a simmer, cover and cook for 30 minutes. Cook until sauce is thickened and serve.


    The chicken wings will be cooked faster and easier when you cut them into three sections and make a small incision in the meat of the middle section of the wings.
    Cook the bigger portion of the wings first and add wing tips half way through simmering so that they will be cooked at the same time.
    Add extra salt instead of soy sauce for stronger taste. Do not put in too much soy sauce.

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