Chicken Wings Stir Fry
You'll love this Chicken Wings Stir Fry, a new way to enjoy humble chicken wing. Authentic Chinese flavors stir fried together in a wok, making a mouth watering dinner your family will ask for again and again.
Ingredients
- 2 pounds (1 kg) Chicken Wings
- 8 cloves Garlic minced
- 6 tablespoons Soy Sauce
- 2 tablespoons Chinese Cooking Wine Shaoxing Wine
- Oil for frying
- ½ small Chinese Napa Cabbage cubed into 2" pieces
- 12 oz (300 g) Mushrooms cut in half or quartered
- ¼ cup Dried Black Fungus Mushrooms
- ½ teaspoon Salt
- 7 stalks Green Onions sliced diagonally into 3" pieces
- 2 tablespoons Potato Flour
- 1 tablespoon Dark Mushroom Soy optional
Instructions
- Marinate Chicken Wings - in a large bowl, mix together chicken wings with 3 tablespoons Soy Sauce, 2 tablespoons Shaoxing Wine, 6 minced garlic cloves. Fully coat meat and marinate for 2 hours (overnight in fridge is best).
- Fry Wings - Heat wok on high with 3 tablespoons of oil. Brown chicken wings for 5 minutes until brown and crispy. Add 3 tablespoons Soy Sauce, cover with lid and cook for 10 minutes until cooked. Set aside.
- Hydrate Black Fungus Mushrooms - place ¼ cup of dried mushrooms in hot boiling water until expanded and rehydrated. Drain and set aside.
- Napa Cabbage - add 1 tablespoon oil and fry Chinese Napa Cabbage and cook for 1 minute. Set aside
- Flash Fry Green Onions - add 1 tablespoon oil and flash fry green onions for 30 seconds until fragrance released. Set aside.
- Fry Mushrooms - Add 2 tablespoons oil and fry mushrooms. Cook until they are soft and have released juices (about 5 minutes). Season with salt.
- Mix Together - return all the cooked ingredients back to the wok and mix.
- Add Liquids - mix in 2 cups of water and 1 tablespoon of Dark Mushroom Soy.
- Thicken - make a slurry by mixing ¼ cup water with 2 tablespoons of potato starch (or corn starch). Mix into the stir fry and cook for 4 minutes until thickens.
- Serve - enjoy over steamed rice and serve immediately.
Notes
- increase or decrease the thickness of the stir fry sauce by adding water to thin, or more potato starch slurry to thicken