Saturday 6 February 2010

Braised Chicken Wing With Arrowhead & Mushroom

After some "hit and run" introduction of "Arrowhead(Cigu) - 钱菇" on my previous post (Deep-fried Arrowhead Chips) as the Starter of the meal. Now we head over to the Main course for today which is this "Braised Chicken Wing With Arrowhead & Mushroom". Usually during Chinese New Year, most or almost all the Chinese Family will whipped up a few of their Special Dish to serve their guest. And they will always named them with Auspicious Word which brings luck, healthy or prospect in career.

Since this is one of our Chinese New Year dish, I named it as "搌翅高飞" which translated as "Spread your wings and fly high". This can be used for either moving up to a high level in your career or study because "翅 - Wing" comes from a similar meaning from the "Chicken Wings - 鸡翅".

Arrowhead(Cigu) which is one of the Chinese New Year ingredients that is available during this time of the year. You can either grown the corms to decorate the house during this festive season or you can use it to make into "Arrowhead Chip" or even more.... (click HERE to read more...)

The use of "Shiitake Mushroom - 香菇" here symbolised longevity and sizing opportunities.

This dish required 3 main and 2 side ingredients like what you have seen from the above photos. If you don't prefer Chicken Wings, you can swap it with chicken pieces instead. You can also replaced the dried Shiitake Mushroom with the fresh type or any mushroom of your choice......But if you are cooking this dish during normal days then I suggest that maybe you can replace the Arrowhead with Fresh Huai Shan which have the similar texture.

4 - 5 Medium Size Arrowhead
5 Chicken Wing
6 Medium Size of Dried Shiitake Mushroom
1 Large Stalk of Spring Onion, cut into section
3 Slices of Ginger
3/4 Tablespoon of Oyster Sauce
1/2 Teaspoon Dark Soy Sauce
80ml Water

1. Rinse, clean and marinate the chicken wings with dash of pepper and 1 teaspoon each of light soy sauce, sesame oil and cornflour. Set aside in the fridge for at least 15 minutes.
2. Rinse and soaked the dried mushroom in hot water till soften, removed the stalk on top, set aside the mushroom water for cooking.
3. Rinse the Arrowhead, peel of the outer skin, cut it into halves or quarters depend on your preference.
4. Heat up a small heavy-duty saucepan with some oil, saute the marinated chicken wings on both side till slightly golden colour, dish up and set aside.
5. Next add in the ginger and spring onion continue to fry for 30 seconds till fragrant, add in the soaked mushroom (try to lightly squeeze dry the mushroom before adding in) and fry for another 30 second before adding in the Arrowhead.
6. Next add in the oyster sauce, dark soy sauce and chicken wings, give it another quick stir to combine all the ingredients before adding in the water.
7. When the mixture comes to boil, lower the heat and let it simmer for about 12 - 15 minutes till the chicken is done and the arrowhead is slightly soften.
8. You may wish to thicken the sauce with some cornstarch solution if you prefer.

Finally after 15 minutes or so of braising the ingredient, here comes our main dish for today; "搌翅高飞". Hope after eating this dish, we can climb up another level of our current life/career just the what it named for.... spread out the wing and fly high....... Posted by Picasa


  1. WOW! It sure looks very tasty! I love ngaku. :)

  2. Hi Ju, thanks for your comments. I love all your CNY dishes/bakes too... they look so inviting... :p

  3. Looks great. Now I learn a new dish using this CNY ingredient :)

  4. 祝你虎年龙精虎猛!万事如意!情人節快乐!

  5. Happy Chinese New Year! I have not tried arrowhead but your dish looks tempting.

  6. again, you managed to make me drolls in front of computer screen :D


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