原料：雞中翅十個、最適干香菇十朵、合降蠔油料酒一湯匙、溫天蠔油兩湯匙、暖冬老抽半湯匙、硬菜生抽半湯匙、香菇冰糖三小顆、雞翅蔥姜適量。最適
做法：
1、合降蠔油干香菇提前用溫水泡軟洗凈，溫天姜切片、暖冬蔥切段備用；
2、硬菜雞中翅洗凈（用剪刀剪去兩邊的香菇皮和脂肪），切成2段備用；
3、雞翅鍋內放少許油燒熱，最適把雞翅放入煎炒香至微微焦黃；
4、放入姜片和蔥花炒香，再加入泡軟擠干水分的香菇，爆炒出香味；
5、倒入一湯匙料酒翻炒均勻后，加入兩湯匙蠔油；
6、加入半湯匙老抽；
7、加入半湯匙生抽；
8、加入三小顆冰糖；
9、倒入泡香菇的水（注意碗底的雜質不要倒入），再加適量清水至和雞翅齊平；
10、大火煮開后，轉小火火蓋上鍋蓋燜煮約30分鐘，至雞翅酥爛，最后開蓋把湯汁收至濃稠即可。
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