Recipe Ingredient
- 3 chicken wings
- 1 tbsp sesame oil
- 5 slices ginger
- 100g lotus roots, sliced thinly
- 60g snow white mushrooms
- 50g red capsicum, cut into wedges
- 80g snow peas
- Marinade (A):
- 1/8 tsp pepper
- 1/4 tsp sesame oil
- 1 tsp light soya sauce
- Pinch of sugar
- 1 tsp Shao Hsing wine
- 1 tsp water
- 1 tsp cornflour
- Sauce (B):
- 1 tsp light soya sauce
- 1 tbsp oyster sauce
- 1/8 tsp salt
- 1/4 tsp pepper
- 125ml chicken stock
- 1 tsp cornflour
Instructions
- Cut chicken wings into half at the joint. Remove the bone carefully with a sharp knife. Season the boneless chicken wings with marinade (A) for at least 30 minutes. Parboil chicken in warm oil for less than a minute. Dish out and drain.
- Heat sesame oil in a preheated wok and add fragrant ginger slices. Add lotus roots and mushrooms.
- Return prefried chicken to the wok and add capsicum and snow peas.
- Pour in combined sauce (B). Cook over medium low heat until the sauce is slightly reduced.
