貴妃雞翼

Ingredients (for 4):

• Chicken wings - 12
• Oil - 2 tbsp
• Ginger - 20 g
• Shallot - 2
• Crystal sugar - 1 tbsp
• Chinese yellow wine - 1/2 cup
• Chicken stock - 1/2 cup
• Soy sauce - 2 tbsp
• Dark soy sauce - 1 tbsp
• Chinese yellow wine - 2 tsp
• Shiitake mushroom - 8
• Winter bamboo - 600 g
• Sugar - 2 tsp
• Salt - 1/2 tsp
• Spring onion - 4
• Sesame oil - 1 tsp

Procedures:

1. Soak the shiitake mushroom in warm water until softened, then remove the stem and cut into appropriate sizes. Keep the soaking water. 

2. Cut the ginger into slices. Cut the shallot into thick slices. Remove the heads and tails of the spring onion, then cut into 4cm sections.

3. Peel the winter bamboo and remove the bottom and tip. Then cut into appropriate sizes.

4. Marinate the chicken wings with soy sauce, dark soy sauce, Chinese yellow wine for at least 30 minutes.

5. Boil a pot of water and then add sugar and salt, then add in the winter bamboo. Cook for 5 minutes.

6. Remove the bamboo and cool under running water. Then dry by heating it on a clean wok.

7. Heat the wok on medium-high level, then add the oil and saute the ginger and shallot. 

8. When fragrant, push them to one side, then add the crystal sugar and continue to stir until they dissolve.

9. Add the chicken wings and continue to stir-fry until they are coated with colour. 

10. Add the shiitake mushroom and winter bamboo to continue to stir fry.

11. Pour in the Chinese yellow wine, then add the chicken stock and the soaking water. Stir well, then cover with lid to cook for 30 minutes.

12. Add the spring onion sections, stir well, then serve.