Braised chicken wings with dried mushroom and black fungus

Our family loves chicken wings particularly just the mid joints! My regular chicken stall at the market does not sell the mid joints alone so I would usually buy it from NTUC. That day they happened to have promotion for 2 packs so I bought and braised it with mushrooms and black fungus.

Ingredients
12 mid joint wings
3 dried shiitake mushrooms
some black fungus
Ginger slices
Chopped garlic 
Spring onions (garnish)
Water

Marinate
Soy sauce
White pepper
Cornstarch
Grated ginger (optional)

Sauce
1 Tbsp Oyster sauce
1 Tbsp Dark soy sauce
Light soy sauce
Sugar 
White pepper
Sesame oil

Recipe
1. Soak the dried mushrooms and black fungus till soften. I leave it to soak about 2 hours. You may retain the water for soaking mushrooms if you want to use it for braising. Cut the mushrooms and black fungus into slices and set aside.
2. To the wings, add soy sauce, white pepper, cornstarch to marinate. You can add some grated ginger to it. Let it sit in the marinate for at least one hour. (I left it in the fridge for half a day)
3. Heat up oil in the wok, then add in the ginger slices when it is hot. Let it cook for a while then add in the chopped garlic. When it is fragrant, add in the chicken wings. Do not need to keep stirring it. Turn the wings occassionally from time to time and make sure all the wings are no longer pink. Add in the mushrooms and black fungus before giving it a stir.
4. Add in just enough water to cover the top of the wings. Add in the ingredients in the sauce. Adjust the taste with light soy sauce and sugar according to your taste. Cover the lid of the wok and cook under medium flame for 15 minutes. Check from time to time to ensure the water does not dry up too much.
5. Remove from flame and garnish with chopped spring onions before serving.

Note: You can use other chicken parts if you like.