Chicken midwings stew

I didn’t have much time to take a proper photo of the dish as I was trying to watch over the rest of the food I was cooking on the stove. This will just have to do…
Anyway, we love chicken wings – so does Alicia – so it’s no surprise that chicken wings make their appearance quite a bit on our table! 🙂
Chicken midwings stew

  • 12 mid wings
  • 1/2 small red pepper (dice)
  • 3 baby corn (cut into chunks)
  • 2 handfuls frozen mixed veggies
  • 2 cloves garlic (sliced and lightly smashed)
  • 2 shallots (chunked)
  • 2 slices ginger
  • 2 bunches scallions (cut into 1.5-2″ length)

  • 2-3T oyster sauce
  • 1T dark soy sauce
  • 1-1.5T brown sugar

Marinate the wings with:
  • oyster sauce
  • Lee Kum Kee chicken marinade
  • sesame oil
  • ground black pepper
  • brown sugar

  1. Heat some oil in a wok. Fry the baby corn, mixed veggies and diced red pepper till cooked. Remove from wok.
  2. Brown the chicken wings on both sides then remove from wok.
  3. Heat some oil in the wok and fry the ginger and scallions.
  4. Add the shallots and garlic. Fry till fragrant.
  5. Add the chicken wings and fry for a short while.
  6. Add the seasoning and enough water to cover the wings.
  7. Bring the water to a boil then simmer for 40 minutes, stirring now and then for even cooking.
  8. Add the veggies in in the last 10min.
  9. Add some cornflour solution to further thicken the gravy if necessary.
  10. Dish and serve.

For toddler’s consumption:
  • If the tot can handle eating the meat from the chicken wing on her own, there is nothing much to do! 🙂
  • Remove the meat from the chicken wing if the tot is unable to eat it on her own.
  • Cut the baby corn into smaller pieces.

This entry was posted in Chicken, Chinese Food, Food for kids, Proteins for the tot, Recipes. Bookmark the permalink.

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