Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞)
Our Braised Chicken with Mushrooms, Black Fungus and Lily Flowers ensures tender wings. It tops the list for best Cantonese comfort food!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Marinate the wings with the salt, sugar, chicken bouillon powder and 3 tbsp oyster sauce for a minimum of 20 minutes.
- 2
Squeeze the liquid out of the rehydrated mushrooms.
- 3
Cut the hard ends off the lily buds.
- 4
Pour the oil into a wok on medium heat and brown the garlic for 1 minute or until aromatic.
- 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
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
Add the dried lily flowers, mushrooms and black fungus in. Stir and cook on a low-medium heat.
- 8
Simmer for 30 minutes or until the wings are soft.
- 9
Serve hot with rice!