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Stewed Chickwings in Oyster sauce (recipe and pic)

 
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Chawanmushi
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Joined: 03 Aug 2004
Posts: 154
Location: Hougang

PostPosted: Thu Oct 27, 2005 11:56 am    Post subject: Stewed Chickwings in Oyster sauce (recipe and pic) Reply with quote



Ingredients

1 kg chicken wings
8 chinese mushrooms soaked
1 potato wedged
1 carrot wedged
1 tomato wedged
1 large onion chopped
3 slices ginger

Marinade

2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp chinese cooking wine
3 tsp of sugar
salt to taste

Method

1. Stir fry ginger and onions in 2 tbsp of hot oil till fragrant.

2. Add in the potato, carrot, mushroom, tomato and chicken pieces and fry for about two minutes.

3. Add in the mushroom water (2 cups) or enough to cover the ingredients and let it boil for a while.

4. Cover and turn down fire and let it simmer for about an hour or till gravy thickens. Add salt to taste.

5. Serve hot with white rice and enjoy .Very Happy
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"If there were more love, more unity, more peace, and more happiness within the family, there wouldn't be so many alcoholics and drug addicts "------ Mother Teresa from Calcutta
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Fri Oct 28, 2005 4:20 pm    Post subject: Reply with quote

Hi Chawanmushi,
Thank you for the recipe.
Will try it soon.
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Mon Nov 21, 2005 4:11 pm    Post subject: Reply with quote

Hi Chawamushi,
I tried this yesterday for a late lunch yesterday at my mum's place.
It's nice & those who taste it gave it thumbs up too.

I didnt follow the measurement to the dot. As the oyster sauce left only alittle, so I did not used it for marinating the chicken, instead I added all the other sauces + terriyaki sauce. And later to pour in the oyster sauce to simmer together.
I cooked this dish to go with plain porridge.

Thanks for this easy recipe.
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jc_mum
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Joined: 03 Sep 2004
Posts: 87

PostPosted: Fri Feb 03, 2006 10:41 pm    Post subject: Reply with quote

Thanks Chawanmushi for the recipe and Thanks Karrine for the hint on teriyaki sauce. I passed the recipe to my younger sister to cook for tomorrow's family gathering. She feedback just now that it's so fragrant when she was frying it. Now it's cooking in her thermal pot. She said she can smell the fragrant smell when she went into the kitchen. Thanks a lot! Very Happy

This is what I told my sis to do:

Marinade

1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp teriyaki sauce
1 tbsp chinese cooking wine
1 to 1 1/2 tsp of sugar
salt to taste
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Tue Feb 07, 2006 2:23 pm    Post subject: Reply with quote

No problem on that. It's a nice recipe from Chawanmushi.
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dianaheng01
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Joined: 12 May 2005
Posts: 31

PostPosted: Tue Feb 07, 2006 3:52 pm    Post subject: Reply with quote

Quote:
Marinade

1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp teriyaki sauce
1 tbsp chinese cooking wine
1 to 1 1/2 tsp of sugar
salt to taste


Hi jc_mum

I I use 1/2 kg chicken wings, the marinade that you provided do I divide by 2? ie. 1/2 tbsp light soy sauce, 1/2 tbsp dark soy sauce etc?

Thks

Diana
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jc_mum
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Joined: 03 Sep 2004
Posts: 87

PostPosted: Sun Feb 12, 2006 4:26 pm    Post subject: Reply with quote

dianaheng01 wrote:
Quote:
Marinade

1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp teriyaki sauce
1 tbsp chinese cooking wine
1 to 1 1/2 tsp of sugar
salt to taste


Hi jc_mum

I I use 1/2 kg chicken wings, the marinade that you provided do I divide by 2? ie. 1/2 tbsp light soy sauce, 1/2 tbsp dark soy sauce etc?

Thks

Diana


Well, you can try, if not enough, then add on. Even though my sis said when cooking time it's very yummy, on the day we ate, her wings taste, I find a bit not salty enough. It's up to individual taste or it was covered by my 123 pork ribs with curry powder taste...so taste till you feel it's right for you. Oh yeah, she used thermal pot to cook, thermal pot retained the water. So that's another issue of hers.

Sorry for the late reply!
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dianaheng01
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Joined: 12 May 2005
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PostPosted: Tue Feb 14, 2006 10:57 am    Post subject: Reply with quote

Quote:
Well, you can try, if not enough, then add on. Even though my sis said when cooking time it's very yummy, on the day we ate, her wings taste, I find a bit not salty enough. It's up to individual taste or it was covered by my 123 pork ribs with curry powder taste...so taste till you feel it's right for you. Oh yeah, she used thermal pot to cook, thermal pot retained the water. So that's another issue of hers.

Sorry for the late reply!


Hi JC_mum

Thks for replying. Maybe your sis did not marinate the chicken. How long are we suppose to marinate the chicken? 15 minutes sufficient?

Thks

Diana
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idealist54
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Joined: 28 Jun 2005
Posts: 11
Location: Australia

PostPosted: Tue Feb 21, 2006 1:55 pm    Post subject: Reply with quote

Hi Chawanmushi,

Thanks for posting this recipe! I ran out of hua tiao wine, and forgot to marinade the wings before time. Decided to cook it anyway and it's really delicious! Like chicken stew asian style.

Thanks!
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jc_mum
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Joined: 03 Sep 2004
Posts: 87

PostPosted: Tue Feb 21, 2006 10:09 pm    Post subject: Reply with quote

dianaheng01 wrote:
Quote:
Well, you can try, if not enough, then add on. Even though my sis said when cooking time it's very yummy, on the day we ate, her wings taste, I find a bit not salty enough. It's up to individual taste or it was covered by my 123 pork ribs with curry powder taste...so taste till you feel it's right for you. Oh yeah, she used thermal pot to cook, thermal pot retained the water. So that's another issue of hers.

Sorry for the late reply!


Hi JC_mum

Thks for replying. Maybe your sis did not marinate the chicken. How long are we suppose to marinate the chicken? 15 minutes sufficient?

Thks

Diana


For marinate, usually I like to do overnite for taste to get real in. But I don't do marination most time when I cook as ang moh dh don't like taste to be covered. But whenever I cook to bring over mum place, I usually do it the nite before.

For this dish, if you want a quick cook, best to rub some salt on the chicken just before you fry it. It will help to bring out the chicken taste better.
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Janz
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Joined: 11 Apr 2006
Posts: 33
Location: Australia

PostPosted: Fri Mar 16, 2007 7:00 pm    Post subject: Reply with quote

Hi all,
I am going to cook this in a large batch to bring to church.
Is it possible for me to cook the night before and leave it on the stove overnight? Will it spoil?

My fridge is not big enough to put all the chicken in and I don't have enough time to cook it in the morning.

Any other suggestions if I cannot leave it outside?|

Thanks in advance.
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Chawanmushi
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Location: Hougang

PostPosted: Sat Mar 17, 2007 3:57 pm    Post subject: Reply with quote

May I suggest that you cook this late at night so that if you need to stand the pot outside, the meat would only be left outside for about 6-8 hrs till the morning. Heat it up again before leaving for the gathering.

I've ever done this with curry chicken in evaporated milk. So I guess this would not be a problem.

I understand that you in Australia, so I guess the weather would not be too hot now.

But I would still feel safer for the overnight meat if it can be kept in the fridge. Wink
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S_ter
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Joined: 03 Dec 2005
Posts: 189
Location: mulberry

PostPosted: Sat Mar 17, 2007 8:27 pm    Post subject: Reply with quote

Hi janz:

I agree with cecily's suggestions but I guess, if you have no space in the fridge, it can't be helped.

Sometimes I'm also caught in the same situation, especially if I cook in bulk for a gathering. I would cook it as late as possible in a pot with a tight fitting lid.

Bring the pot to a rolling boil for 3 minutes. Immediately place the lid on. Turn off fire and leave the pot on the stove to cool. As the pot cools, a vacuum would be created. DO NOT REMOVE THE LID till the next morning. I find this the best way for food to remain "safe".

S_ter
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Janz
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Location: Australia

PostPosted: Sun Mar 18, 2007 1:55 pm    Post subject: Reply with quote

Thanks alot Chawamushi & S_ter.
That helped alot.
I did just that, cooking it late and left it outside on the stove.
It didnt spoil and I just heat it up b4 lunch at church.
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celyw
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Joined: 06 Feb 2009
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PostPosted: Tue Feb 17, 2009 10:31 am    Post subject: Reply with quote

I tried this dish last sunday...it was very easy and delicious, my friends and hubby love it alot! Thank you Chawanmushi! Smile
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