Juicy Chicken Wings with Mushroom

10 oz. / 300g chicken wings

3.5 oz./ 100g dried black mushroom

4 slices ginger, peeled

2 tbsps.vegetable oil

1 tsp.oyster sauce

1 tsp.granulated sugar

1 tbsp.soy sauce, low sodium

1tsp.Shao-Hsing rice wine or dry sherry

1 tsp.salt, or to taste

1/2 tsp.granulated sugar

1 tsp.freshly grated ginger root

1. Soften the mushrooms by soaking in warm water for about 30 minutes,drain well (reserve the liquid for later use). Cut them into small cubes, about 1-inch length, then combine with the marinade in a bowl, let marinate for about 30 minutes (P1).

2. Add 2 tbsps.vegetable oil in a wok, heat until hot, saute 2 slices ginger briefly until aromatic, about 20 seconds, then add the mushroom back in the wok and keep stirring over medium heat for 2 minutes.

3. Pour the liquid (From Step 1) into the wok, add 1 tsp.oyster sauce and 1 tsp.granulated sugar (P2), stirring to mix everything together, then reduce heat to low and let simmer 20-30 minutes, dump into a bowl when cooked.

4. In a separate wok, heat 2 tbsps.vegetable oil till hot, saute 2 slices ginger until aromatic, then add the chicken wings, pan fry on bothsides over medium heat until golden, about 5 minutes (P3).

5. Add the mushroom soup back into the wok in which it was cooked, cover and stew over medium heat until the sauce thickens, season with a sprinkling of salt and MSG before serving (P4).

6. Ladle into a warmed bowl and serve hot.