Braised chicken always sounds complicated but actually it's easy to prepare especially with a given recipe like what I have shared this blog post. Just add all the seasoning, let it marinate then cook.
From day one I cooked this dish, I never refer to any recipe, I just poured the sauce, add everything a dash and a few dashes. Tell you what, it turned out awesome! And from that day onwards, this dish has become one of our favourite comfort food.
What I struggled the most was to draft out this recipe with exact measurement. The reason?.......because I never measure my ingredients! ‘凭感觉烹饪’
So whoever came across this recipe, do appreciate the author's effort and time spent measuring and taking down the amount for you. ;)
This dish is quite versatile. Besides adding Shiitake mushrooms, you may try using Enoki mushrooms or adding black fungus. It taste awesome too!
|Replaced Shiitake mushrooms with Enoki mushrooms and black fungus. |
More gravy for the boy to eat with rice.
Photo updated 22 June 2017.
|Photo updated: 9 January 2018|
600g Chicken 带骨鸡肉 600克
|Can use big or small cutlets.|
(dried or fresh, if using dried shiitake, soak in water until softened and drain)
1- 2 tbsp Sugar, adjust to taste 细砂糖 1- 2汤匙（依自己口味调味）
1/2 tbsp Sesame Oil 麻油 半汤匙
A dash of Chinese Five Spice 五香粉 少许
A dash of Garlic Pepper 大蒜胡椒 少许
1 tbsp Shao Xing Wine 绍兴花雕酒 1汤匙
2 tbsp Oyster Sauce 蚝油 2汤匙
1/2 tsp Dark Soy Sauce 黑酱油 半小匙
2-3 tbsp Soy Sauce 酱油 2-3 汤匙
1 small piece Star Anise 八角 1粒（小）
1 tsp Corn Flour 玉米粉 1小匙
|Add all seasoning to the chicken. |
|Mix well. Marinate for 2 hours or overnight in the refrigerator.|
|Remove from the refrigerator, add in mushrooms and let it marinate for 1 hour. |
5 thinly sliced Ginger 姜片 5片
5 cloves Garlic 蒜头 5瓣
Some Spring Onion/ Chinese Coriander for garnishing 葱／芫西 适量
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1. Heat oil in a pot. Add ginger and garlic. Fry until fragrant.
2. Add chicken, reserve the sauce. Stir fry until half cooked.
3. Add mushrooms, reserved sauce and hot water. Water level just enough to cover the chicken.
4. Bring to boil. Simmer until the sauce is thicken.
5. Garnish with spring onion or chinese coriander. Serve warm with steamed rice.
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|I normally served this dish with steamed egg and rice.|
Some feedback from those who have tried this recipe:
|By Nicole Mak|