Garam Masala Chicken Wings with Sugar Snap Peas (胡荽蜜豆鷄翼, Wu4 Seoi1 Mat6 Dau6 Gai1 Jik6)

This recipe was updated on 27 Aug 2015. Some instructions and ingredient quantities were changed.

This quick cooking recipe uses garam masala, instead of curry powder for flavor. Midjoint chicken wings are used, but you can use drumettes or whole chicken wings. The chicken wings are marinated in a bowl overnight and then the entire contents are put into a Dutch oven (or large pot). Add the Shiitake mushrooms and carrots, together with enough liquid to just cover the ingredients, cover, and place it over a burner on the stove. You don’t need to brown any of the ingredients! Towards the end of cooking, you add the sugar snap peas, thicken the sauce, and dinner is ready in less than an hour.

Enjoy!

Ingredients

2 lb.	1 kg.	Midjoint chicken wings (鷄翼, gai1 jik6) or drumettes
1 in.	2.5 cm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Garam masala powder (胡荽, wu4 seoi1)
4 Tbs.	60 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
4 Tbs.	60 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Sugar snap peas (蜜豆, mat6 dau6)
8 oz.	250 g.	Carrots (紅蘿蔔, hung4 lo4 baak6), cut into 1-inch (2.5 cm.) pieces
10	10	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water
		Enough Shiitake mushroom rehydration liquid to just cover the ingredients in the Dutch oven
		Oil for cooking

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Instructions

1. Prepare the midjoint chicken wings or drumettes by removing any remaining yellow skin, which prevents the marinade from soaking into the skin. Marinate the chicken in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, garam masala powder, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking and place the entire contents into the Dutch oven or large pot.
2. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, cut them into ½-inch (15 mm.) pieces, and put into the Dutch oven. Reserve the rehydration liquid for later use in the cooking process.
3. Wash and cut the carrots on the diagonal into 1-inch (2.5 cm.) pieces and place into the Dutch oven. Mix the contents of the Dutch oven together and add enough of the Shiitake mushroom rehydration liquid to just cover the ingredients.
4. Wash and remove the string from the sugar snap peas by grasping each sugar snap pea in one hand and pulling the tip the length of the sugar snap pea with the other.
5. In a small bowl, prepare the corn starch slurry by mixing the corn starch and water together.
6. Heat the Dutch oven uncovered over high heat until the contents boil. Cover the Dutch oven and then reduce the heat to simmer the contents for 15 minutes. Uncover the pot, and place the sugar snap peas and corn starch slurry into the Dutch oven. Increase the heat and boil the contents to thicken the sauce. Recover the Dutch oven, reduce the heat to simmer for another 2-3 minutes. Put the cooked ingredients into a serving dish and serve with steamed rice.