Braised chicken with dried shitake mushrooms,creating a fresh and light taste. Carrots and chili peppers also added in order to keep a balance between meat and vegetables.
Course Main Course
Cuisine Chinese
Keyword Braised, chicken, mushroom
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 379kcal
Author Elaine
Ingredients
A whole young chicken ,around 1000g, cut into one bite sizes
6-8middle size dried shiitake mushrooms ,pre-hydrated and then cut into small chunks
10fresh shiitake mushrooms ,cut into one bite size
1/2cupof finely chopped scallions
1/2cupof finely chopped corianders ,optional
Instructions
Cut the chicken into small chunks and then cook in boiling water for 3-4 minutes. Transfer the chicken out and clean with warm water. Drain and set aside.
Heat up 2 tablespoons of cooking oil in a claypot or stewing pot, fry garlic, ginger and scallion until aromatic over slow fire. Add chicken chunks in and fry until slightly browned. Add cooking wine and light soy sauce, continue frying for 1 to 2 minutes.Add spices and rock sugar.
Pour in enough hot water to cover the chicken chunks and the water level should be at last 3 cm higher if you plan to cook noodles in the dish. Otherwise, use water to cover the chickens.
Cover and simmer for 20 to 30 minutes until the chicken is soft enough. Season with salt and white pepper.
Add fresh mushrooms in, cook for 5 minutes and then place the pre-soaked noodles in. Cook for 2 minutes and serve with green onions
Notes
Recipe firstly published in 2014 and updated in 2017