Tender chicken wings slowly braised in a rich, savory sauce with earthy mushrooms. The wings are cut in half for better sauce coverage, then simmered until golden and succulent.
This homestyle Chinese dish features chicken wings braised until perfectly tender, with mushrooms soaking up all the delicious sauce flavors.
Cut each chicken wing in half lengthwise for deeper sauce penetration. Briefly blanch the mushrooms in hot water for 30 seconds, then drain and set aside.
Heat oil in a wok or deep pan over medium heat. Add star anise and Sichuan peppercorns, stirring until they release their fragrance, about 30 seconds.
Add the chicken wings and cook, stirring occasionally, until they turn golden brown on all sides, approximately 5-6 minutes.
Toss in the prepared mushrooms, then pour in cooking wine around the edges of the pan. Add ginger, garlic, green onion, light soy sauce, dark soy sauce, and sugar. Pour in enough water to reach halfway up the ingredients.
Bring to a gentle simmer, then cover and cook on low heat for 15 minutes. Uncover and increase to high heat, stirring occasionally, until the sauce thickens and coats the wings beautifully. Adjust salt to taste.
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
