Braised Chicken with Shitake Mushrooms

In the past few days, CY was not at home. He had gone for reservist. For those who are Singaporean, you know what I mean. For those who are not, reservist basically means army reservist, whereby Singaporean young men are required by law, to go back for retraining several times before they reach their 40s, or when they hit their retraining quotas.

So I am left all alone at home, doing nothing most of the time, except going to work or house cleaning (that?s quite a lot to do!). Kind of not get used to it (with CY not around), I must find myself something to work on. So today, I cook this braised chicken with shitake mushrooms since there are still some chicken wings left in the freezer.

Sometimes, I will decide my meal by what is being left in the kitchen. So I improvise a little, to make use of some last bits of wolfberries and ginger. I come up with this simple dish, enough for 3, with ideas from pigpigscorner.
Marinate chicken with light soya sauce, five spice powder & white pepperFry ginger till brown to get rid of its spicinessFry mushroom and then the chicken wingsAdd mushroom water, dark soya sauce and wine to cover all ingredients, and simmer for 20 mins, coveredUncovered, put spring onions inside. Stir to mix, thicken sauce with corn starch waterStir in wolfberries, cook till sauce thickens