Braised Chicken Mid-Wings with Mushrooms in Oyster Sauce

Steps

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1. 1
   Place 16 chicken mid-joint wings (approximately 600g) in a bowl. Add 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp fresh ginger juice, 0.5 tsp sugar, 0.5 tsp salt, and a few dashes of white pepper. Mix well and marinate for about 20 minutes.
   ▶ ≈1:55
2. 2
   Heat a wok and add a suitable amount of oil over medium heat. Place the chicken wings skin-side down and pan-fry for 1–2 minutes until they begin to colour. Flip and fry the other side for another 2 minutes until both sides are golden brown.
   ▶ ≈2:41
3. 3
   Add 20g of thinly sliced ginger and spread them out. Stir-fry for about 1 minute until fragrant, flipping occasionally to prevent burning.
   ▶ ≈4:05
4. 4
   Add half a bulb of finely chopped garlic and mix gently. Once the garlic is fragrant, add 8 rehydrated and squeezed-dry dried mushrooms, stirring to combine.
   ▶ ≈4:39
5. 5
   Pour in the remaining marinade from the chicken and mix for about 1 minute to allow the mushrooms to absorb the flavourful oil.
   ▶ ≈5:26
6. 6
   Add enough water to just cover the chicken wings. Stir in 1 tbsp oyster sauce, 2 tbsp light soy sauce, a few dashes of white pepper, and 0.5 tsp chicken stock powder. Mix well.
   ▶ ≈6:03
7. 7
   Add 1 tsp sugar and mix well. If desired, gradually stir in 1–2 tbsp premium dark soy sauce for a deeper colour.
   ▶ ≈6:42
8. 8
   Cover the wok with a lid, reduce heat to medium-low or low, and simmer for 20 minutes. For larger pieces like drumsticks or thighs, extend the simmering time to 30 minutes.
   ▶ ≈7:16
9. 9
   After 20 minutes, give the dish a light stir. Maintaining medium-low heat, slowly pour in the cornflour slurry while stirring continuously to thicken the sauce.
   ▶ ≈7:36
10. 10
    Increase heat to medium-high and bring the sauce to a boil. If desired, continue simmering to reduce and thicken the sauce further, intensifying the flavour. Taste and adjust sugar or salt as needed.
    ▶ ≈7:59
11. 11
    Turn off the heat and plate the braised chicken wings. Serve alongside steamed white rice.
    ▶ ≈8:50