Sauté de wings de poulet

Ingrédients

• 2 pounds (1 kg) Chicken Wings
• 8 cloves Garlic (minced)
• 6 tablespoons Soy Sauce
• 2 tablespoons Chinese Cooking Wine (Shaoxing Wine)
• Oil for frying
• 1/2 small Chinese Napa Cabbage (cubed into 2" pieces)
• 12 oz (300 g) Mushrooms (cut in half or quartered)
• 1/4 cup Dried Black Fungus Mushrooms
• 1/2 teaspoon Salt
• 7 stalks Green Onions (sliced diagonally into 3" pieces)
• 2 tablespoons Potato Flour
• 1 tablespoon Dark Mushroom Soy (optional)

Préparation

1. 1

   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).

2. 2

   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.

3. 3

   Hydrate Black Fungus Mushrooms - place ¼ cup of dried mushrooms in hot boiling water until expanded and rehydrated. Drain and set aside.

4. 4

   Napa Cabbage - add 1 tablespoon oil and fry Chinese Napa Cabbage and cook for 1 minute. Set aside

5. 5

   Flash Fry Green Onions - add 1 tablespoon oil and flash fry green onions for 30 seconds until fragrance released. Set aside.

6. 6

   Fry Mushrooms - Add 2 tablespoons oil and fry mushrooms. Cook until they are soft and have released juices (about 5 minutes). Season with salt.

7. 7

   Mix Together - return all the cooked ingredients back to the wok and mix.

8. 8

   Add Liquids - mix in 2 cups of water and 1 tablespoon of Dark Mushroom Soy.

9. 9

   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.

10. 10

    Serve - enjoy over steamed rice and serve immediately.