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
Ingredients:
- 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)
Seasoning:
- 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
Method:
- Heat some oil in a wok. Fry the baby corn, mixed veggies and diced red pepper till cooked. Remove from wok.
- Brown the chicken wings on both sides then remove from wok.
- Heat some oil in the wok and fry the ginger and scallions.
- Add the shallots and garlic. Fry till fragrant.
- Add the chicken wings and fry for a short while.
- Add the seasoning and enough water to cover the wings.
- Bring the water to a boil then simmer for 40 minutes, stirring now and then for even cooking.
- Add the veggies in in the last 10min.
- Add some cornflour solution to further thicken the gravy if necessary.
- 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.
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