Ingredients

Method

• 8-12 chicken wings
• 4 spring onions, chopped
• 1 chunk ginger, chopped
• 1 smashed clove garlic
• 5 cups water
• 2 T soy sauce
• 1 T dry sherry
• 1 T rice vinegar
• 200 g thin rice noodles
For the braised mushrooms
• 1 x 200 g punnet shiitake mushrooms
• 1-2 T peanut oil
• 2 T soy sauce
• 1 T dry sherry
• 3 T sweet sherry or port
• ½ cup chicken broth
• sesame oil, for sprinkling
• shredded spring onions, for serving

Method

Ingredients

Place the chicken wings in a suitable saucepan with the onion, ginger, garlic, water, soy, sherry and vinegar. Bring to a boil then reduce the heat. Simmer gently, uncovered, for 45 minutes or until the wings are tender.
Strain and fish out the chicken wings. Set aside but keep warm. Meanwhile, soak the noodles in cold water for 10 to 15 minutes then drain. Reheat the broth and taste – it may need more soy. Add the drained noodles and cook for 10 minutes or until soft.
To braise the mushrooms: Wipe the mushrooms clean or give them a light rinse. Cut out the tough stems. Stir-fry in hot oil then add the soy and sherry, and cook for 1 to 2 minutes. Add a ladle of the simmering chicken broth and simmer for 10 minutes or until tender but still meaty, adding more broth if necessary.
To serve: Serve bowls of noodles topped with the mushrooms and a sprinkling of sesame oil. Serve the chicken wings on the side, sprinkled with sesame oil and spring onions.
Per serving: 1723.7kJ, 26.6g protein, 22g fat, 18.8g carbs

TASTE’s take:
There’s nothing like a bowl of slurpy noodles and some sweet and salty, meaty mushrooms to take the bite out of a cold night. Serve the chicken wings on the side to nibble as you go.