Cut off the tips of the chicken wings, parboil, and marinate with salt and pepper.
Cut the Welsh onion into large pieces, finely chop the ginger, and thinly slice the bell peppers.
Heat up vegetable oil in a frying pan and grill the chicken wings.
Add the Shiitake powder, water, Welsh onion, and ginger and let it simmer for 5 minutes before adding the oyster sauce and soy sauce.
Finally, add the bell peppers, thicken the sauce with the starch slurry, and serve.