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Tuesday, 24 February 2015

Braised Chicken with Shiitake Mushroom 香菇焖鸡




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



Ingredients: 材料

600g Chicken 带骨鸡肉 600克 


Can use big or small cutlets. 
8 Shiitake Mushroom 香菇 8 棵
(dried or fresh, if using dried shiitake, soak in water until softened and drain)




Seasoning: 调味料

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. 
把所有调味料和鸡肉混合。


Mix well. Marinate for 2 hours or overnight in the refrigerator.
盖上保鲜纸,放进冰箱腌至少两小时或隔夜。


Remove from the refrigerator, add in mushrooms and let it marinate for 1 hour.
把鸡肉从冰箱取出。加入香菇,放置1小时。



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




If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. Heat oil in a pot. Add ginger and garlic. Fry until fragrant.
烧热油,爆香姜片和蒜头。



2. Add chicken, reserve the sauce. Stir fry until half cooked.
加入已腌好的鸡肉,保留酱汁。炒至半熟。




3. Add mushrooms, reserved sauce and hot water. Water level just enough to cover the chicken.
加入香菇,酱汁和热水。热水份量:刚盖过鸡肉就够了。看下图。



4. Bring to boil. Simmer until the sauce is thicken.
煮滚。转小火焖至收汁。



5. Garnish with spring onion or chinese coriander. Serve warm with steamed rice.
If you like my recipe, click hereLIKE & Follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

加入葱或芫西,即可上桌,配饭享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。



 By readers, some feedback from those who have tried this recipe:


By Nicole Mak 


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