Braised Chicken and Mushrooms Recipe
Happy National Day fellow Malaysians! For today, I am presenting a very easy chicken dish. Chicken flavoured with spicy ginger and made more fragrant by Chinese shaoxing wine. Flavoured with chicken and abalone sauce, this is an extremely flavourful dish - you can also add some shiitake mushrooms for extra texture. When I am at a loss on what to cook, a gingery chicken dish is always dependably delicious.
This chicken and abalone sauce from Yuen Chun is a favourite of mine, very versatile and adds a great deal of flavour to a great variety of dishes. Time really flies, and I just realised that I have been working with Yuen Chun for more than 2 years on this blog. If you have been following this blog, Yuen Chun products have been in my household since the time of my late maternal grandmother or 'popo'. I'm sure she would approve if she knew today that I have an opportunity to work with her favourite products!
This recipe is a part of my Yuen Chun Recipes.
Serving suggestion: steamed rice
Ingredients:
1/2 chicken, chopped into 2 inch pieces (or substitute with chicken thighs)
3 cloves garlic, minced roughly
6 slices old ginger
2 stalks green onions, sliced (save a handful for garnish if you like)
6 shiitake mushrooms, fresh or dried (optional)
Sauce: (mix in a bowl)
2 tablespoons chicken and abalone sauce (I used Yuen Chun's)
Dash of Chinese rice wine or sake as substitute
1/2 teaspoon salt
1 tablespoon light soy sauce, or to taste
1/2 cup chicken broth
Method:
Firstly, lightly marinate the chicken with 1/2 teaspoon corn starch. Set aside.
Heat up your wok until almost smoking. Add 3 tablespoons cooking oil. Swirl to coat. Turn heat to low.
Add garlic and ginger. Once fragrant, add the green onions and mushrooms if using. Turn heat to high and add chicken pieces. Stir around briskly. Once chicken starts to turn to white, add the sauce. Stir around briskly for another 3-5 minutes.
Add chicken broth and bring to a boil. Turn heat to low and allow to braise for about 20 minutes covered.
Do a taste test and add more soy sauce if desired.
This chicken and abalone sauce from Yuen Chun is a favourite of mine, very versatile and adds a great deal of flavour to a great variety of dishes. Time really flies, and I just realised that I have been working with Yuen Chun for more than 2 years on this blog. If you have been following this blog, Yuen Chun products have been in my household since the time of my late maternal grandmother or 'popo'. I'm sure she would approve if she knew today that I have an opportunity to work with her favourite products!
This recipe is a part of my Yuen Chun Recipes.
Serving suggestion: steamed rice
Ingredients:
1/2 chicken, chopped into 2 inch pieces (or substitute with chicken thighs)
3 cloves garlic, minced roughly
6 slices old ginger
2 stalks green onions, sliced (save a handful for garnish if you like)
6 shiitake mushrooms, fresh or dried (optional)
Sauce: (mix in a bowl)
2 tablespoons chicken and abalone sauce (I used Yuen Chun's)
Dash of Chinese rice wine or sake as substitute
1/2 teaspoon salt
1 tablespoon light soy sauce, or to taste
1/2 cup chicken broth
Method:
Firstly, lightly marinate the chicken with 1/2 teaspoon corn starch. Set aside.
Heat up your wok until almost smoking. Add 3 tablespoons cooking oil. Swirl to coat. Turn heat to low.
Add garlic and ginger. Once fragrant, add the green onions and mushrooms if using. Turn heat to high and add chicken pieces. Stir around briskly. Once chicken starts to turn to white, add the sauce. Stir around briskly for another 3-5 minutes.
Add chicken broth and bring to a boil. Turn heat to low and allow to braise for about 20 minutes covered.
Do a taste test and add more soy sauce if desired.
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