|Chicken wings||8 Large|
|Dark soy sauce||3 Tablespoon|
|Chinese rice wine||2 Tablespoon|
|Dried chinese mushrooms||10|
|Winter bamboo shoots||1⁄2 Cup (8 tbs)|
|Ginger root piece||1 Inch|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Tapioca starch||1 Tablespoon, dissolved in 2 tablespoons cold water|
|Cold water||2 Tablespoon|
Cut each chicken wing at the joint and discard wing tips.
Wash and dry well.
Marinate with soy sauce, wine, salt, sugar, and star anise for about 30 minutes.
Reserve the marinade for later use.
Soak the mushrooms in hot water to soften for 20 minutes; cut off and discard the stems, then cut each top in half.
Roll cut the bamboo shoots into 1 inch (2 1/2 cm) pieces.
Cut the scallion into 2 inch long (5 cm) sections; peel and then crush the ginger root with flat side of cleaver.
Heat the oil in a heavy saucepan or Dutch oven over medium heat.
Add the ginger and then the wings.
Stir fry the chicken wings for about 30 seconds to seal.
Then add the reserved marinade and stir to coat the wings.
Add the scallion, bamboo shoots, and mushrooms and stir for 2 more minutes.
Then add chicken broth, bring to a boil, cover and simmer over medium heat for about 30 minutes, stirring occasionally.
Arrange the chicken wings in the center of a serving platter and place the mushrooms and bamboo shoots at the left and right of the wings, respectively.
Thicken the sauce in the saucepan with 1 Tbs tapioca starch dissolved in 2 Tbs cold water.
Pour the glazed sauce over the chicken, mushrooms, and bamboo shoots.