One man's meat is another man's poison... During our trip overseas, not only we found a lot of different local delicasies but we also found, chicken wings are much more popular in Asia than chicken breast meat....
I'm pretty sure this dish should be labelled as Chinese, but not sure which region it belongs to, too spicy for Cantonese, not numbing enough for Szichuan, not soy enough for Shanghai. But it's tasty and I used almost all the Chinese ingredients... apart from the fish sauce.
A simple dish, and if you are not into wings, just use any chicken chunks, drum sticks... and as Chinese prefer to have bones in their chicken, let's keep the tradition....
1 kilo chicken wings, cut where joints are, leave out the wing tips (I don't really see the point of using wing tips other than for stock)
1 brown onion, sliced.
1 clove of garlic, sliced
1 tsp shaoxin wine
1 tbsp light soy
1 tbsp fish sauce
pinch of salt
pinch of sugar
1 tsp ground black pepper
2 tsp dry chillie flakes (quantity to adjust to personal taste)
1 tsp ground ginger powder
1 tsp 5 spice powder
1 tbsp tapioca flour
1 small fresh red chillie
3 tbsp canola or peanut oil for cooking
2 sprigs of spring onion
1 sprig of coriandar
5 button mushrooms, sliced.
Bit of chicken stock or water.
Slice up the red chillie, mix with black pepper, 5 spice powder and ginger powder, add fish sauce, wine salt and half of the sugar and tapioca flour, marinate the chicken in there for half an hour to an hour.
Heat up the frying pan or a wok (I'm pretty guilty of not using a wok for cooking Chinese most of the time, but a deep frying pan will do the similar trick, although not traditional).
Add oil and wait till it's hot.
Caramelise the onion and garlic, till it's brown and fragrant.
Add the chicken, keep stirring as the tapioca will make the chicken pieces sticky if not stirring constantly, make sure they are cooked evenly, until it's almost cooked.
Add the dry chillie flakes.
Add light soy sauce and stir through well.
Add mushroom slices and cook for a further 1-2 minutes.
Deglaze with a bit of chicken stock.
Add the already cut spring onion and coriandar.
Serve with rice and steamed bok choi.