Free Food Recipes

Ingredients

• 6 medium Chinese dried mushrooms
• 1 medium onion
• 8-10 pairs of chicken wings
• 5 ml (1 teaspoon) salt
• 45 ml (3 tablespoons) lard (use oil if not available)
• 4 slices root ginger
• 27 ml (1 3/4 tablespoons) soy
• 250 ml (1/2 pint) chicken stock
• 7 ml (1/2) sesame oil
• 30 ml (2, teaspoons) corn flour
• 30 ml (2 tablespoons) sherry

Serve 6-8

** Free Food Recipes **

Method:

1. Soak the dried mushrooms in water for 30 minutes. Cut the caps into halves or quarters (discarding the stalks), and the onion into thin slices. Poach the chicken wings in boiling water for 3 minutes. Drain, and rub with salt. Chop each wing into 2 segments (eliminating the wing-tips).

2. Heat the lard in a frying pan with a lid, Add the onion and ginger, and sauce over medium heat for 3 minutes. Add the chicken wings, and mushrooms, sprinkle, with soy sauce, and turn them over several times with the other ingredients in the pan for 4-5 minutes.

3. Pour in the chicken stock. Bring to the boil. Reduce the heat, and leave to simmer gently for 1 hour, covered.

4. Discard the onion and ginger. Arrange the wings and mushrooms on a serving dish, increase the heat to high under the frying pan. Allow the liquid to reduce by a quarter. Add the corn flour (blended in 45 ml (3 tablespoons) water).

5. Sprinkle with the sherry and sesame oil, stir and pour the sauce over the chicken wings and mushrooms in the dish and serve.