A favorite go-to recipe for a simple yet delicious one-pot meal that just isn't the same without Strait Fire.
KEY INGREDIENTS
1 packet of Costco chicken wing
8-10 dried shiitake mushrooms
A few slices of ginger
½ cup water
Marinade for chicken wings
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
½ tsp sugar
1 tbsp oyster sauce
2 tsp Shaoxing wine
1 tsp chicken bouillon powder
½ tsp salt
Thickening agent for the gravy stew
2 tsp cornflour
4 tbsp water
(Nice to Have Ingredients)
A dash of white pepper for the marinade
1 potato, cubed
Napa cappage, roughly chop them up in chunks
Potato vermicelli noodles
METHOD:
- Soak mushrooms until softened. Julienne or cut into halves as you like.
- Peel carrot and chop into slices, as you like.
- Peel potato and cut them into small cubes.
- Prep the chicken wings by giving them a rinse and patting dry with a kitchen towel.
- Mix the ingredients for the marinade together. Marinate for at least 25 minutes. The longer the better.
- Heat cooking oil over medium heat. Sauté mushrooms and ginger for a while until aromatic.
- Push the mushrooms and ginger to the side of the pot. Add marinated chicken wings into the pot. Try and lay them out in a single layer so they come in direct contact with the pan which gives it a nice sear with a light brown color. Flip the wings over and do the same on the other sides.
- Pour water together with the marinade over the ingredients. Put the napa cabbage over the ingredients.
- Cover the pot with a lid and bring it to a boil, then bring down to a simmer for about 20 minutes.
- Then add in the potato cubes and potato vermicelli for another 5-10 minutes, until they are cooked.
- Lastly, add the corn starch slurry to thicken the gravy, and stir everything on low heat.
- Dish up. Serve with hot rice. And enjoy.
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Inspiration: