serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Family Favourites
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G
Watch The Full Episode Here
G
Ingredients
- 8 whole dried shiitake mushrooms
- 20 g dried wood ear mushrooms
- 20 g dried lily flowers
- 600 g chicken wingettes
- 2 tsp sugar
- salt and black pepper
- 2½ tsp rice wine
- 3 tsp soy sauce
- ½ tsp cornflour
- 1 tsp neutral oil
- 3 cm piece ginger, julienned
- ½ cup (125 ml) chicken stock
- 1 tsp oyster sauce
- ½ tsp sesame oil
- steamed jasmine rice, to serve
- 2 spring onions, sliced, to serve
Cornflour slurry
- ½ tsp cornflour
- 1 tbsp water
Soaking time: 2-3 hours
Marinating time: 15 minutes
Instructions
- In separate bowls, rehydrate the shitake mushrooms, wood ear and lily flowers in water for 2-3 hours, or until softened.
- Meanwhile, in a large bowl, combine the chicken wings, sugar, a pinch of salt, ¼ tsp pepper, rice wine, soy sauce, cornflour and neutral oil. Marinate for 15 minutes.
- Drain the rehydrated mushrooms and lily flowers. Slice the shitake mushrooms. Discard the soaking water.
- Heat the oil in a large frying pan and add the ginger and chicken and stir fry until lightly golden. Add the chicken stock and oyster sauce, cover and cook for 10 minutes.
- Add the shitake mushroom, wood ear and lily flowers and sesame oil. Cook with the lid on for a further 8 minutes.
- Add the cornflour slurry, stir until thickened. Garnish with spring onions. Serve with steamed rice.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Family Favourites