Braised Chicken With Chinese Mushroom And Carrots |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 3 |
|
This is one of my personal favorite dish. It has yummy chicken and Chinese mushroom in it. Fairly easy to cook and gives us the warm, fuzzy feeling during winter. Full of flavor and best paired with rice and nothing else. Ingredients:
500g chicken thigh fillets cut into cubes |
3 carrots cut into cubes |
10 chinese mushrooms. |
half a shallot |
4 cloves of garlic finely chopped |
1 tsp of ginger |
1 tsp of chinese cooking wine (shaoxing cooking wine) |
2 tbsp of light soy sauce |
3 tbsp of dark soy sauce |
1 tbsp of oyster sauce |
1/2 tsp of sesame oil |
180ml of chicken broth |
4-5 star anise |
2 dashes of white pepper |
1 tbsp of corn flour diluted with water |
2 chillies chopped finely (optional) |
Directions:
1. Begin with soaking the Chinese Mushroom with boiling hot water for at least an hour. De-stalk it and keep the soaking water.
2. Marinate chicken with light soy sauce, pepper, sesame oil for 15 mins.
3. Heat oil, add in shallot, garlic and ginger and fry until fragrant.
4. Add chicken, chinese cooking wine, star anise and chilli and stir fry for about 5 minutes.
5. Add carrot, chinese mushroom, dark soy sauce and oyster sauce. Stir well.
6. Pour chicken broth and the about half a cup of soaking water from the mushroom and mix well.
7. Leave everything to simmer for about 20 minutes, stirring occasionally.
8. Add corn flour mix and let it cook for another 10 minutes.
9. Pour and serve hot.
|
|