Oyster sauce chicken

Adapted from this recipe, I decided to serve up this dish together with auspicious CNY veg for a CNY feast at the neighbour's. Apparently this is a traditional dish, and i think the additions if bamboo shoot, straw mushroom, shiitake mushroom and black fungus aren't incomsistent with CNY food. Perhaps boxthorn isn't traditional but hey, I needed more red to balance out the black! I was even going to add honey dates but i think that would be going too untraditional.

Ingredients

Marinade

1.2 kg chicken wings. I separated the drumlettes from the mid wings

2 tbsp light soya sauce

2 tbsp dark soya sauce

1 tbsp fish sauce

1 tbsp sugar

2 tbsp sesame seed oil

2 tbsp Chinese cooking wine

2 tbsp corn flour

Vegs etc

2 carrots, sliced

½ can straw mushrooms, drained. Sliced in half if preferred. I like to leave it whole for the little explosion of mushroom juice when you bite down

½ can bamboo shoot, drained and sliced

1 handful black fungus, soaked for 15 to 20 mins till soft, then stems removed and cut into bite sized chunks

Handful of shiitake mushrooms (how many depends on the size), rehydrated in warm water for 20 to 30 minutes. Drain and remove the stems and slice up if too big, but don't throw away the soaking liquid

1 tbsp boxthorn

1 tbsp minced ginger

1 tbsp minced garlic

1 small onion, chopped

Water

Method

1) Marinate the chicken with all the marinade ingredients. Marinate for ½ hr, up to at least 6 hours.

2) Prepare the vegs.

3) In a bit sesame oil, saute the onion, garlic and ginger till aromatic. Add the wings in 1 layer and brown on both sides. 

4) Add the carrots and enough water to cover. Cover and bring to a boil, then turn down and simmer for 10 minutes. 

5) Add the rest of the vegs and simmer for another 10 mins or till cooked. You can even add the bamboo and fungus in the last 5 minutes if u want them more crunchy.

6) Serve immediately.