Braised Chicken with Carrots and Mushrooms
This is a simple recipe for braised chicken which can be whipped up in 15 minutes flat making it perfect for busy nights. Like the sesame oil chicken, the dry ingredients and condiments (soy sauce, oyster sauce, 5 spice powder, rock sugar) are easily found in an Asian pantry. The savory braising sauce goes incredibly well with white rice. This dish is so high on taste and low on effort that it has become a favourite homecooking recipe of mine.
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- 500g chicken thigh, chopped to smaller pieces (you can also use half chicken)
- 2 tbsp sesame oil
- 1 carrot, peeled and cut to bite-sized chunks
- 1 stalk of negi (Japanese scallion) or 2 stalks of spring onions, sliced
- 200g fresh shiitake mushrooms, stems removed and sliced
- 150ml water (adjust accordingly to how much gravy you want)
- 1 tbsp dark soy sauce (adjust accordingly to how dark you like the sauce to be)
- 1 tbsp oyster sauce (adjust accordingly to how salty you like)
- 1/2 tsp 5-spice powder 五香粉
- 2 to 4 small rock sugar cubes
- 3 ginger slices
- 5 garlic cloves, bruised
1. Heat sesame oil in wok, then add chicken pieces. Stir fry until the chicken is no longer pink.
2. Add water, carrots, mushrooms, scallions, dark soy sauce, oyster sauce, 5 spice powder, ginger and garlic. Stir well. Cover with lid and let it simmer for about 5 minutes.
3. Using kitchen tongs or spatula, flip the chicken pieces over so that they can absorb the braising liquid. Add rock sugar for sweetness and a beautiful glazed finish. Simmer with lid closed for another 5 minutes or until the chicken is cooked.
1. The simmering time will depend on the size of the chicken pieces – the smaller the pieces, the shorter the cooking time.
2. Instead of fresh shiitake mushrooms, you can also use canned button mushrooms (add at the end as the mushrooms are already cooked) or dried Chinese mushrooms (soak in hot water until softened before use, after which you can add the soaking water to the braising sauce for more flavour).
3. You may add a splash of Chinese wine at the end if you prefer.
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