Claypot Stewed Chicken Wings With Taro

With some starchy leftover Taro/Yam in my fridge, I've decided to cook this yummy recipe in a pan, after which stewed in a claypot.

Ingredients: (Serves 2)

6 chicken wings

3/4 cup taro (cut into 2cm. cubes)

5 pieces dried shiitake mushrooms 

3 slices ginger

2 sprigs spring onion (white part) - cut into 5cm. long pieces

1 tbsp. spring onion (green part) - cut into small pieces for garnish

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

3/4 tbsp. oyster sauce

2 tbsp. rice wine

2 tbsp. cooking oil

Water (amount according to how much gravy you need) - I cook mine with more gravy)

Methods:

1. Soak the dried shiitake mushrooms in 1/2 cup of hot water, drain and reserve the soaking liquid.
2. In a pan over medium heat, add 2 tablespoon of cooking oil.  Saute ginger and spring onion, white part until lightly golden.  Drizzle light soy sauce to the hot oil and stir 5 seconds to bring out the flavor of the caramalised soy sauce.
3. Add mushrooms and the soaking liquid, oyster sauce, dark soy sauce, 1 tbsp. rice wine and chicken wings.  Mix all the ingredients and bring to a boil.  Once it starts to boil, off the heat and remove all ingredients into a claypot; add water according to your preference, and put the lid on. 
4. Using low heat, let it simmer for about 5 minutes; then add in the taro, give it a gentle mix and continue to let it simmer until the chicken wings is fully cooked.  Taste for correct seasoning.  I add the taro later as I did not want it to be mushy. Stir in 1 tbsp of rice wine, turn off heat, dish onto a serving bowl, garnish with spring onions (green part) and serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'cookingwithlei.com' with adjustments to suit my cooking preferences.