5 pcs of chicken wings (separate drumettes with wings)
1 packet brown beech mushroom - washed and patted dry
1 handful dried lily bulb - soaked in water to soften and drained. Cut out hard end and tie into knots
1 handful dried black fungus - soaked in water to soften and drained.
1 tsp minced garlic
1 tbsp dark soy sauce
1 tbsp yellow wine
salt and pepper to taste
1 tsp cooking oil
- Season the chicken meat with a dash of salt and pepper.
- Heat up 1 tsp of oil in a non-stick pan and fry the chicken meat until lightly brown. Move the browned chicken to one side of the wok.
- Using the remaining oil, saute the mushroom with low heat until aromatic. Add in garlic and saute until lightly brown. Add in black fungus, dried lily bulbs and mix well.
- Drizzle dark soy sauce and yellow wine. Add some water, cover and braise for about 20 mins under medium heat till meat is cooked to desired tenderness.