Braised Chicken Wings

• 12 chicken wings, cut in half, tips removed if not already
• 5 whole dried shiitake mushrooms, soaked in water to soften
• 2 tablespoons peanut oil
• 2 green onions, finely chopped
• 2 teaspoons fresh gingerroot, grated
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon sugar
• 1/2 teaspoon five-spice powder
• 1 cup water
• 2 teaspoons cornflour
• 250 bean sprouts (optional to serve chicken over) (optional)

1. Drain mushrooms, squeeze out excess water, discard stems and slice caps.
2. Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
3. Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.
4. While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
5. Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
6. To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.

chicken, shiitake mushrooms, peanut oil, green onions, fresh gingerroot, soy sauce, sherry, sugar, fivespice powder, water, cornflour, bean sprouts

Taken from www.food.com/recipe/braised-chicken-wings-311379 (may not work)