Chicken Wings with Chestnuts Stir-fry

In this recipe the chestnuts and chicken wings combine to make a really healthy, and satisfying dish. 

Wok, pot, 3 bowls, serving plate.

Serves 4 as a side dish of a big meal, or make a main meal for 2 when served over steamed rice.

6 raw chicken wings

5 dried black mushrooms

7oz.(200g) chestnut, peeled

1 tbsp.chopped scallion

2 tbsps.minced fresh ginger

2-4 cloves garlic, crushed

1 tbsp.fresh chopped cilantro leaves

3 tbsps.vegetable oil

1 cup water

1/2 tbsp.cornstarch, mixed with 1/2 cup water in a bowl

1 tsp.ground white pepper

1 tbsp.honey liquid

1 tbsp.Shao-Hsing rice wine or dry sherry

1/2 tbsp.light soy sauce

1 tbsp.cornstarch

1 tbsp.oyster sauce, low sodium

1 tsp.salt, or as needed

1. Rinse chicken wings through running water, pat dry and chop into 1-inch sections, then combine with the marinade and 2 tbsps.minced fresh ginger in a mixing bowl, let marinate for 15 minutes (P1).

P1

2. Soak 5 dried black mushrooms in warm water for 20-30 minutes, then squeeze out the excess water, trim off stems and cut into thin strips (P2).

P2

3. Bring a pot of water to a rapid boil, cook chestnuts over medium high heat for 15 minutes, then drain well in a colander and set aside for later use.

4. Add 3 tbsps.vegetable oil in a wok, then turn on medium heat, swirl the oil around the wok, when hot, saute crushed garlic cloves briefly until aromatic(about 20 seconds), add black mushrooms and chicken wings back and cook over medium heat for 2 minutes.

5. Stir in the chestnuts, stirring, tossing gently once or twice, then pour into 1 cup water, cover and bring to a boil, then reduce the heat to low, cover and keep it on a steady simmer for 30 minutes (P3).

P3

6. When cooked, add 1 tbsp.oyster sauce, salt as you would. Swirl the cornstarch/water mixture into the wok, stirring to thicken, stir to mix everything together. Before serving, sprinkle with chopped scallion and a few sprigs of fresh cilantro leaves if desired (P4).

P4

7. Remove from the wok to a serving plate, serve hot (P5).

P5