A hearty, warm and comforting meal all in one, packed with succulent chicken wings and veggies in a tangy sauce well seasoned with a rich flavor.
8 chicken center wings
1 thumb-sized ginger, sliced
4 cloves of garlic
1 tbsp rice wine
4 pieces of canned mushrooms, cut in half
1 can of chicken broth
1/8 tsp white pepper
1/2 carrot, sliced
1 can of roasted peanuts
1 tbsp cornmeal + 2 tbsp water
1 stalk of spring onions
1 tsp cornmeal
1 tsp sesame oil
1 teaspoon light soy sauce
1 tsp oyster sauce
Pinch of white pepper
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1. Mix chicken wings and marinade ingredients together and let marinate for 1 hour.
2. Heat some oil, fry the chicken wings on both sides, set aside. Fry ginger and garlic, stirring, until fragrant, add mushrooms, stir-fry for a minute.
3. Add the rice wine, chicken broth and carrot and bring to a boil. Add chicken wings, season with white pepper, simmer 5 minutes, add roasted peanuts and stir in cornstarch. Garnish with spring onions and serve warm with steamed rice.
Note: I use flavored chicken broth in this recipe. If using unflavored broth, add some salt to taste.
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