Soya sauce chicken wings with fresh shitake mushrooms and button mushroom salad

Method

1. Place all the ingredients for the stock together in a large saucepan and bring to the boil. Reduce the heat and simmer gently for 40 minutes to allow the flavours to infuse.

2. Lower the chicken wings into simmering stock and cover with a piece of greaseproof paper to ensure they are fully submerged. Simmer gently for exactly 7 minutes (there should be no more than an occasional ripple on the surface).

3. Remove the pan from the cooker and allow the wings to steep in the stock for 15 minutes at room temperature to complete the cooking process.

4. Place 550ml of the stock in a medium sized saucepan and bring to the boil. Reduce the heat stir in the shiitake mushrooms and sugar. Simmer for about 3 minutes, or until the mushrooms are tender.

5. Using a large slotted spoon gently remove the wings from the stock.

6. Cut the fennel in half length ways, remove and discard the coarse outer layer and slice the fennel into thin slices. Combine with the remaining salad ingredients.

7. Arrange the chicken wings on a platter and spoon over the reduced stock and mushrooms. Sprinkle with spring onions and serve with the fennel and mushroom salad.

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Ingredients

for the red master stock

6 litres cold water
675ml Shaoxing wine or dry sherry
450ml dark Soy sauce
225ml light Soy sauce
450g brown sugar
12 cloves Garlic, crushed
115g slices fresh ginger
8 Spring onions, halved
1 tsp Sesame oil
10 Star anise
4 cinnamon quills
7 slivers orange zest

For the soya sauce chicken wings

12 large chicken wings
4 fresh shiitake mushrooms, caps only, sliced
2 tbsp brown sugar

For the salad

1 small fennel bulb, trimmed
40g button mushrooms, caps only, finely sliced
40g baby spinach leaves, or rocket leaves
115g Spring onions, shredded
1 handful mint leaves, finely sliced
75ml extra virgin olive oil
55ml lemon juice
2 tbsp light Soy sauce
½ tsp sea salt
pinch ground white pepper
1 bunch Spring onions, shredded, to garnish

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