Chicken and Mushroom Stew 蘑菇焖鸡

Ingredients
8 chicken wings
1 canned mushrooms
1 medium ginger, sliced
5 cloves garlic, coarsely chopped
2 tbsp sesame oil
2 tbsp rice wine
1 tbsp dark soy sauce
2 tbsp soy sauce
2 bowls water
Corn flour mixture

Marinade
2 tbsp rice wine
2 tbsp soy sauce
2 tbsp corn flour
1 tbsp sesame oil

Method
Cut chicken wings to separate the wings and drumlets. Marinate chicken overnight with rice wine, soy sauce, sesame oil and corn flour.

Heat sesame oil in wok and saute ginger and garlic till brown and fragrant. Add chicken pieces and pan fry each side till the skin turned brown. Stir in the seasoning (except rice wine) and water. First bring to boil, then lower fire to a simmer and cook till chicken is tender, about 30 minutes. Add mushrooms and rice wine, stir well and cook for 3 to 4 minutes. Thicken the gravy by adding some cornflour mixture.

Dish and serve with steamed rice.