Tender chicken wings slowly braised with aromatic shiitake mushrooms in a rich, savory sauce. The chicken is first seared for depth of flavor, then simmered with ginger, scallions and warm spices until perfectly tender.
This classic Chinese home-style dish combines the earthy richness of shiitake mushrooms with succulent chicken wings. The secret lies in properly searing the chicken first to create a golden crust, then letting everything simmer together until the flavors meld beautifully.
Rinse the chicken wings under cold water and pat completely dry with paper towels. Clean the shiitake mushrooms and slice them into quarters. Cut the scallions into sections, keeping the white and green parts separate.
Place chicken wings in a pot with cold water and 1 tablespoon of cooking wine. Bring to a boil over medium-high heat, then drain and rinse to remove any impurities. Pat dry again.
Heat oil in a wok or deep pan over medium-high heat. Carefully add the chicken wings and fry until golden brown on all sides, about 5 minutes. Remove and set aside.
In the same pan, add the white parts of scallions, ginger, garlic, star anise and bay leaves. Stir-fry for 30 seconds until fragrant. Add the mushrooms and cook for another 2 minutes.
Return the chicken to the pan. Add remaining cooking wine, both soy sauces, sugar and water. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until chicken is fully cooked and tender.
Taste and adjust seasoning with salt if needed. Sprinkle with green onion tops. Serve hot over steamed rice.
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.
