Sunday, May 8, 2011
Chicken Braised With Chinese Mushrooms 冬菰燜雞
I was not a big fan of mushrooms as a child but would request for this dish all the time. The chicken becomes extremely tender and silky after the slow braising, though for me the best thing about this dish is the delicious sticky brown sauce. This appears on our dining table quite frequently since tummy is also a big fan. If you want something simple yet comforting for dinner next time, why not give this a try?
P.S I would love to wish all mothers out there a very happy mother's day!
serves 4 as part of a Chinese meal
6 chicken thighs, chopped
10 dried Chinese mushrooms, soaked in hot water* for 20 minutes then sliced
5 cm knob of ginger, sliced
4 cloves of garlic, chopped
1 tbs of sesame oil
1 tbs of cooking oil
3 tbs of oyster sauce
2 tbs of light soy
2 tbs of dark caramel sauce
1 tbs of sugar
dash of Chinese cooking wine
dash of white pepper
1 cup of stock
*mushroom soaking water
3 spring onions, cut into 5 cm lengths
Prepare the ginger and garlic.
Chop each thigh into 4 pieces.
Saute ginger and garlic with both types of oil for a minute then add in the chicken. Coat chicken pieces well with the fragrant oil and aromatics.
Add seasonings and stir well, continue to cook for 2 minutes.
Add stock, mushrooms and the soaking water. Mix well, cover and simmer on very low heat for 40 to 45 minutes.
Mix in the spring onions just before serving.
A delicious and gimmick free meal that I am comfortable to serve when there are friends over for dinner.