4 Servings, 780 Calories/Serving, 30 Minutes
8 chicken mid joint wings
115 g canned whole mushrooms
2 clove Garlic
1 ½ tsp dark soy sauce
2 tsp oyster sauce
1 ½ tbsp sesame oil
1 tbsp cooking oil
1 thai coriander
50 ml water
½ cup unpolished brown rice
1 tsp white peper
To cook brown rice, wash grains thoroughly before pouring 2½ cups water into a stock pot or a rice cooker. If using a stock pot, bring grains to a boil over medium high heat, and simmer for 30 minutes or until evenly cooked, with a lid on.
Marinate mid joint wings with sesame oil and white pepper. Use a pair of chopsticks to toss the mid joint wings, make sure they are evenly coated. Set aside.
Cut away carrot stem. Peel carrot skin using a vegetable peeler. Slice it diagonally, into 5cm slices.
Remove garlic skin and slice garlic cloves. Chop coriander roughly, set aside for garnish.
Heat a large frying pan over medium high heat. Pour cooking oil and add garlic. Fry for 20 seconds, add carrots and cook for 2 to 3 minutes.
Add mid joint wings without the mairnade liquid into frying pan. Dipose marinade liquid, as it is no longer safe to consume once it has come in contact with raw meat. Cook for 3 minutes on each side.
Add mushrooms, and season with dark soya sauce and oyster sauce. Stir fry for 1 minute until all ingredients are evenly coated with the sauce.
Add 50ml warm water around the mixture. Turn down to low heat and let it simmer for 5-7 minutes, or until carrot and mid joint wings are just tender.
Garnish with coriander and serve brown rice on side.