Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞)

Ingredients

• 1 1/2 kg / 3.3 lb chicken wings
• 6 cloves garlic ((finely chopped))
• 30 g / 0.06 lb rehydrated shiitake mushrooms
• 10 g / 0.02 lb rehydrated black fungus mushroom ((wood ear mushroom))
• 20 g / 0.04 lb rehydrated dried lily flowers
• 3/4 tbsp chicken bouillon powder
• 1 tbsp sugar ((or to taste))
• 3/4 tsp salt ((or to taste))
• 3/4 US cup water ((or chicken stock))
• 1 1/2 tsp dark soy sauce
• 4 tbsp oyster sauce
• 3 tbsp cooking oil

Instructions

1. 1

   Marinate the wings with the salt, sugar, chicken bouillon powder and 3 tbsp oyster sauce for a minimum of 20 minutes.

2. 2

   Squeeze the liquid out of the rehydrated mushrooms.

3. 3

   Cut the hard ends off the lily buds.

4. 4

   Pour the oil into a wok on medium heat and brown the garlic for 1 minute or until aromatic.

5. 5

   Turn up the heat to high and add the wings in to cook for 3 minutes, stirring every minute to sear all sides.

6. 6

   Pour the water in and season with dark soy sauce and 1 tbsp oyster sauce. Mix well and simmer on medium heat for 2 minutes.

7. 7

   Add the dried lily flowers, mushrooms and black fungus in. Stir and cook on a low-medium heat.

8. 8

   Simmer for 30 minutes or until the wings are soft.

9. 9

   Serve hot with rice!