Also known as the Empress chicken, this dish was dearly loved by a very famous empress of the Dan Dynasty and hence the name.
16 chicken wings (pour boiling water over them and drain)
1 bamboo shoot, cut into 2-inch chunks
4 green onions, cut into 2-inch lengths
1 inch piece fresh ginger, crushed
5 dried Chinese mushrooms, soaked in 1 ½ cup water until soft, cut each into half, retain the water
3 tbsp oil
6 tbsp soy sauce
2 tbsp Chinese rice wine and sugar
1/3 tsp salt
1 tsp cornstarch, dissolved in 1 tbsp cold water
Heat oil and brown green onions and ginger. Add wings and sauté until light golden color. Add bamboo shoots and mushrooms.
Transfer to an earthen pot or casserole. Stir in Mixture A. Bring rapidly to boil over high heat, then reduce temperature and simmer very slowly for an hour, stirring occasionally. Add dissolved cornstarch and heat until thickened.
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