Chicken Wings & Mushrooms Stew
My favorite slow cooking Asian style stew.Super tender wings and soft yummy veggies.You can substitute any mushrooms you love.Worcestershire sauce can substitute with oyster sauce.If you can't find one.
Chicken Wings & Mushrooms Stew
My favorite slow cooking Asian style stew.Super tender wings and soft yummy veggies.You can substitute any mushrooms you love.Worcestershire sauce can substitute with oyster sauce.If you can't find one.
Cooking Instructions
- 1
Marinate the chicken wings with all the seasonings except garlic cloves,chicken stock and cooking oil for 30 mins.
- 2
Slice the carrots and onions and set aside.
- 3
Slice the mushrooms and set aside.
- 4
Heat the oil in the pot on medium heat.Add cooking oil and crushed garlic cloves.Next,add the carrots and onions into the pot.Stir fry them until the onions become soft.
- 5
Add the marinated chicken wings to the bottom of the pot.Add a little bit of chicken stock and cover the lid.Let them cook for 2-3 minutes on one side.
- 6
Open the lid and pour the rest of the chicken stock into the pot,wait until the stock start to simmer.
- 7
When the chicken stock has bubbly simmered.Put the mushrooms into the pot.
- 8
Cover the lid and let them simmer on medium heat for about 10 mins until the stock has evaporated and cooked chicken wings and veggie become soft.
- 9
Now the Chicken wings and mushrooms stew is ready to serve.
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