For food columnist Illyanna Maisonet, her mother’s chicken recipe is a special one. She loves it so much that it made its space in her latest cooking book, Diasporican. Here’s how you can make this amazing and delicious dish easily:
● Chicken Wings, 8
● Salted butter, 3 tbsp
● Cremini mushrooms (sliced), 8 ounces
● All-purpose flour, 1 cup + 1 tbsp
● Mushroom soup can cream (10.5 ounces), 1
● Milk, 1 ⅓ cups
● Kosher salt, to taste
● Grounded black pepper, to taste
● Canola oil
● Soy sauce
● White rice
● Take a large skillet and add 2 tbsp of butter to it. Put in the mushrooms and let them sauté for 8-10 minutes. When you notice they’ve released and soaked in the moisture back, take it off the heat.
● Take a plate and season the chicken wings with salt and pepper. Once done, in a bowl, add 1 cup of all-purpose flour and coat the wings with that.
● Next is frying time. Place a plate near your stove and line it up with a paper towel. After that, place a large, deep skillet on the stove and fill it a little less than halfway with canola oil. Set the heat to medium-high and let the oil heat up till it hits 350°F.
● Now, fry the wings for around 10-12 minutes, or until it looks golden brown from the outside. Next, leaving behind 1 tbsp oil in the pan, transfer the rest out of the skillet.
● Lower the heat on the pan and add in the remaining 1 tbsp of flour along with the mushroom soup. Keep whisking for a minute, until you get the desired consistency. Add soy sauce and when you see bubbles, put in the mushrooms and chicken. Give it 15 minutes and keep stirring it in between. Serve it with rice and enjoy!