Happy Monday friends! I have been feeling inspired and I have been cooking up a storm in the kitchen the last 2 weeks. One of my New Year’s resolutions is to cook more. When I went to Victoria over the Christmas holidays, I stayed with my sister and her husband. He is a great cook and one night he made his Grandma’s famous chicken wing recipe. To be honest I don’t love cooking chicken as it kinda of grosses me out! I liked this dish so much I got the recipe from him and braved cooking raw chicken last week. The recipe is just for the chicken and mushrooms in this soy ginger sauce. I served it on top of some left over rice and potatoes but you could do it over quinoa or any grain you like. I hope you like it as much as I did. Please note that the chicken in all my recipes is organic, I just can’t support factory farming and the meat tastes so much better. 🙂

xx Malika

Chinese Chicken Wings
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound organic chicken wings
  • 2 tbsp grape seed oil
  • 1 nub freshly peeled and chopped ginger
  • 1 bunch fresh spring onions (green)
  • half a white onion, peeled and chopped
  • ½ pint of cremini mushrooms, washed and chopped
  • 2 tbsp soy sauce
  • 2 tbsp thick dark soy sauce
  • 1 tbs coconut sugar
  • 2 tbs toasted sesame seeds (garnish)
  1. Precook the mushrooms in a fry pan and set aside.
  2. In a large pot over medium to high heat, add the grape seed oil and then toss in the chicken wings, cook for about 5 minutes, moving around occasionally.
  3. Toss in the ginger, things might start to get stuck to the pot right now, add a bit of water to help loosen them. (1-3 tbsp)
  4. Now add the white onion, mushrooms, both soy sauces and sugar.
  5. Let cook on medium heat for about 10 minutes, with the lid on, moving the chicken around so it gets cooked thoroughly.
  6. Once you know the chicken is cooked, turn off the heat and add the green spring onion.
  7. Serve over rice and top with sesame seeds.
  8. Enjoy!