Ingredients
- 500 g chicken wings
- 1 cup taro cut into 2cm cubes
- 15 slices dried Shiitake mushroom soak in 1 cup of hot water
- 3 slices ginger
- 4 spring onion (white part) 5cm long pieces
- 1 tablespoon sprint onion (green part) cut into small pieces
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce.
- 1 tablespoon oyster sauce
- 4 tablespoon rice wine
- 4 tablespoon oil
Instructions
- In a pot over the medium heat, add 3 tablespoon of oil, ginger and spring onion(white part), cook till slightly golden. Add soy sauce to the hot oil and stir for 5 seconds to bring out the flavour of caramelised soy sauce.
- Add the mushroom slices with the soaking warm water, oyster sauce, dark soy sauce, 3 tablespoon of rice wine, taro and chicken wings. Mix all the ingredients and bring to a boil.
- Turn down the heat to low, put the lid on and simmer for 20 minutes.
- Stir in one tablespoon of oil, one tablespoon of rice wine then turn off the heat. Garnish with the spring onion (green part) and serve.