Wined Chicken in Deluxe Gravy
Submitted by AUNTNEE
Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
1 hrsThis old-school Chinese-American wok recipe brings the restaurant experience home with chunky, bone-in chicken that stays juicy from a quick wine-soy marinade.
High heat browns the meat while onions caramelize, then everything gets covered to steam the chicken through before crisp vegetables join the party.
That final cornstarch slurry turns all the pan drippings into a glossy gravy that coats every piece.
Pro Tips
- Bone-in advantage: Chopping through the bone adds flavor and keeps the meat tender, plus it looks dramatic on the plate.
- Smoking hot wok: Get your wok screaming hot before adding oil so chicken sears instead of steams.
- Starch slurry technique: Mix cornstarch with cold water right before adding to prevent clumps, then stir constantly as it thickens.
Ingredients
Directions
Take your Chinese cleaver and chop through bone of chicken.
Marinate all chicken chunks in wine, soya sauce, salt for at least 20 minutes.
In the meantime, slice all the other ingredients and have ready for cooking.
If your wok is small, you will have to divide your chicken into 2 pieces.
If your wok is large enough to hold all the chicken, then place 4 tablespoons oil in it, heat to smoking point, add all of the chicken and onions to it, stir fry and brown chicken on all sides with wok uncovered.
This will take about 10 minutes.
At the end of this period, cover wok and cook chicken a further 10 minutes.
Uncover wok, add clery, mushrooms, water chestnuts, stir.
Cover wok and cook ingredients 3 minutes, uncovering wok, once to give things a stir.
Mix starch solution up well, add to wok, stir everything up thoroughly.
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