Ingredient:
8 wings
Try until fragrant, medium heat:-
5-6 slices ginger,
4-5 chopped garlic cloves
1 large onion, sliced
Add chicken, separated shoulder from mid-wing pieces, and marinade as at same time. Fry for a while (3-4 min, as needed) to marinade and season chicken:-
Light soya sauce, Tiger premium, 2 T
Dark soya sauce, Tiger premium, sparingly, as needed for color
Knorr Ikan Bilis Seasoning - 2 scoops
Maggi Seasoning, no MSG, (Bottled one), 1 T
Palm sugar, 1 T (to taste subsequently)
Add dried shitaki mushroom that has been soaked in warm water until softened,
Add boiling water to cover chicken in wok
Simmer for soft and tender wings, until chicken is cooked.
Verdict: Failure / Success ?
Good taste, simmered to tender pefection! I remove the mid-wings onto a plate using a fork to test doneness and continued to simmer the shoulder joint, wok uncovered, to reduce the liquid. Remove when the shouler joints are easily pierced with a fork. Garnish with coriander and spring onion and serve.
The slow simmer has infused a deeper, more aromatic flavor to the chicken and mushroom pieces! Wonderful with porridge.
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