Braised chinese chicken wings
Braised chinese chicken wings
Ingredients:
- 1 1/2 pounds chicken wings
- 4 chinese black mushrooms
- 3 scallions
- 2 tablespoon peanut oil
- 1/2 teaspoon salt
- 2 slices ginger root, the size of a quarter
- 1 cup coarsely chopped celery cabbage
- 1 1/2 teaspoons light brown sugar
- 2 tearspoons light soy sauce
- 2 tearspoons dark soy sauce
- 3/4 cup chicken stock
- 2 teaspoons sesame oil
- 2 teaspoons dry sherry
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Preparation:
Cut each chicken wing into 2 pieces at the joint. Soak the mushrooms in water for 30 minutes or until they are soft, and cut off and discard the tough stems. Slice the mushrooms into thin stips. Slice the scallions into matchstick stips.
Heat a wok or skillet over high heat until a drop of water immediately sizzles into a steam. Add the peanut oil, salt and ginger root. Just before the oil begins to smoke, add the chicken wings. Stir-fry for 4 minutes until they are browned.
Add the cabbage, mushrooms, sugar, both soy sauces, and chicken stock. Lower heat, cover and simmer for 20 minutes.
In a small frying pan heat the sesame oil over medium heat. Add the scallions and stir-fry for 15 seconds. Add the scallions to the chicken wings along with the sherry
Ginger root is a popular flavoring used in Asian dishes. Ground ginger is flavoring for salad dressings, baked sweets, soups, curries, meats, and desserts, such as gingerbread and gingersnaps. Ginger juice is another form used for cooking and baking that makes it easy method to add ginger to foods.
What foods go well with ginger?
Fresh ginger, ready for hot ginger tea.
Fresh ginger is good for so many things. We love how crystallized ginger safely and naturally soothes an upset stomach. We love ginger, strong and spicy, in hot tea. We really love it in pumpkin pie. When buying ginger look for full, plump roots that are juicy and not dried out on the ends at all.
Here are a few ways we eat ginger.
- In hot tea – We drink literally gallons of hot ginger tea in the fall and winter. We just cut up a hunk of fresh ginger (no need to peel) and pour a lot of boiling water over it. A little honey, a little lemon, and it’s the perfect winter tonic. You can add bourbon, too and call it cough syrup for grownups.
- Soup! – Fresh ginger, grated or pureed, brings wonderful zest to hot, creamy winter soups. Try this Indian-spiced carrot soup with ginger or this sweet potato soup with miso and ginger.
- With fish – We really like spicy ginger with tender, flaky fish. Try this recipe for Ginger and Cilantro Baked Tilapia; full of flavor, and it only takes a few minutes to bake.
- In stir-fries – Almost every stir-fry could use a little grated or even minced ginger to spice things up.
- In sweet things – It’s baking time, and there are lots of sweet things that are great with fresh ginger. Try steeping milk with ginger for these caramels. Or try ginger hand pies or pumpkin pie with fresh ginger.
- Adding a few pieces of fresh ginger to hot water to make tea.
- Adding finely chopped fresh ginger or powdered ginger to curries or stir-fries.
- Mixing a bit of ginger into your morning smoothie.
- Baking cookies, cakes, or pastries with ginger.
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