The dry climate of autumn can easily lead to internal heat and discomfort, especially during the “autumn dryness” period, when the body may experience symptoms such as dry mouth, sore throat, and dry skin. At this time, it is advisable to avoid consuming too many heat-inducing foods, such as seafood and beef or lamb, and instead focus on eating nourishing and moisturizing ingredients. The following four dishes—Mushroom and Tomato Braised Chicken Wings, Stir-Fried Broccoli with Mushrooms, Scrambled Eggs with Crab Sticks, and Cumin King Oyster Mushrooms—are made with refreshing and non-drying ingredients that can help moisten the lungs, nourish yin, and generate body fluids, while also being delicious and suitable for regular consumption in autumn.
1. Mushroom and Tomato Braised Chicken Wings
Ingredients: 500g chicken wings (cleaned and reserved); 150g button mushrooms (sliced); 3 medium tomatoes (cut into pieces); 3 slices of ginger (minced); 1 green onion (cut into sections); 2 cloves of garlic (minced); an appropriate amount of cooking oil; 1 tablespoon soy sauce; an appropriate amount of salt; an appropriate amount of pepper powder; an optional amount of chicken essence or MSG; 2 cups of water or chicken broth.
Steps:
1. Prepare the ingredients: Clean the chicken wings and make several slits in them for flavor absorption. Slice the button mushrooms and cut the tomatoes into pieces for later use.
2. Sauté the spices: Pour an appropriate amount of cooking oil into a pan, heat it up, then add the minced ginger, green onion sections, and minced garlic, sautéing until fragrant.
3. Stir-fry the chicken wings: Add the chicken wings to the pan and stir-fry over medium heat until they are lightly browned and releasing oil.
4. Add tomatoes: Incorporate the prepared tomato pieces into the pan, stir-frying until the tomatoes start to release juice and soften slightly.
5. Add button mushrooms: Add the sliced button mushrooms to the pan, mixing well so that the mushrooms combine with the chicken wings and tomatoes.
6. Add water to braise: Pour in 2 cups of water or chicken broth and add the soy sauce. Bring to a boil over high heat, then reduce to low heat and simmer for 20-25 minutes, until the chicken wings are fully cooked, the mushrooms are flavored, and the sauce has slightly thickened.
7. Season: Add salt and pepper powder to taste and stir well. Optional chicken essence or MSG can be added as desired for enhanced flavor.
8. Plate: Once the sauce has thickened and the chicken wings and mushrooms are well-flavored, serve the dish on a plate and enjoy.
