Braised Chicken with Carrots and Mushrooms
Comfort home-cooked food: 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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Ingredients
(Serves 2)
- 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
Directions
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.
Cooking Notes
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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{ 39 comments… read them below or add one }
Mmmm yummy, I love braised and stew dishes. This and the last recipe are just perfect ;) And 15 minutes flat? Gotta try it soon!
Another classic one noobcook! I love the addition of chinese mushrooms and I will certainly add the splash of chinese wine at the end! LOL
Simple and quick recipe is my favorite! Plus this dish looks so yum. Will keep in mind to put rock sugar :)
Nice! I do something similar but with carrots, onions and mushrooms instead :)
(minus the oyster sauce)
(my mom’s receipe hehe)
Whoaaa.. I bet it’s so delicious eating with rice!
You know, NC, there is always an unctuous look to every single dish you create!
Btw, I have rock sugar, but it never dawned on me to use it in a savory dish.
Ahh a classic red braise! I have been meaning to try to make this at home for awhile. Beautiful photos.
This recipe looks great. You got to love quick and easy!!
It seems that everytime it is cold and rainy in the city, you come up with a dish that is so warm and inviting…..
15 minutes flat? That is fast including food prep and cooking (flavors development).
Delicious! Nothing can go wrong with this dish.
Oh yum! I make something similar and I know the flavors are great!
Oooh!
I cook this all the time when i’m lazy. U are so spot on, on high on taste and low on effort.. Drowning my rice in this gravy is the wayyy to go ;)
Ready to bring warmed rice to your house and enjoy this chicken :)
Another great dish from you!!!
It looks soooooo good!
I love both chicken and shiitake, so I must try this! ^_-
A lovely dish to go with a bowl of steaming hot rice!
I cook this on my lazy days and extra for the next day when the chicken would taste better!
Braise dishes are always very close to my heart. I love how simply one could be yet so comforting!
Love this!!! You are so right about this dish being great on taste, easy to cook and saves a great deal of time. Not only that, and because there’s only two person in the family, so it’s a just-nice dish for two, not too much, not too little. Especially when my fiance has a liking for stronger flavor, I’ll marinate the chicken the day before. Same goes to dishes like sesame oil chicken or dark soya sauce chicken. The marination makes the chicken taste really good cos’ the flavor were absorb into the chicken meat.
this is one of my favourite go-to dishes whenever I am out of time. it’s always tasty, and one can add so many variations to make it more interesting.
This dish is so homey and tasty, a winner in my family throughout the year. :)
Looks absolutely mouthwatering! Love the coloring and the photographs :)
would love to drown my rice in that sauce!
The braising sauce looks delicious, and I love this mix of vegetables with the chicken!
I also did something very similar last weekend with fatty stewing beef.
Ultimate comfort food…! Simple but truly delicious :D).
Yum. With a plate of white rice – this dish will certainly rock!
Tried this last night with a few additions (inc. rice) and it was AMAZING. Thank you for sharing this recipe!
really happy to hear that you like it, thank you!
This dish looks absolutely fantastic, my mouth is watering! It sounds so nice I’d love to try it sometime, but a few of the ingredients I’ve never seen before. Hmmm. *ponders if I can leave them out*
Your photos are such high class, you don’t know how jealous I am of your food photographing/arranging skills. O____O In a good way of course. ;)
You are too humble girl! You know I’m a huge fan of your photography … so thank you so much for your encouragement!
I always wonder if Chinese food that looks so dark and “messy” might put off those not used to our cuisine, so I’m really glad you think it looks delicious :)
delicious flavourful dish looks wonderful
I’m going to try out this dish, just a few questions before I start. Can I replace the chicken with chicken breast or boneless chicken meat? Also for rock sugar cubes can it be replaced by normal sugar?
Its my 2nd time trying out to cook using your receipe! What’s bruised garlic?
Hi there, I’ve not cooked with boneless chicken breast before but I’m quite sure it will work too. Yes, you can use a small pinch of sugar instead of rock sugar. Here’s a link for bruised garlic : http://wiki.answers.com/Q/How_do_your_bruise_a_garlic_clove
Hi Wiffy,
I tried your receipe for this today! I’m your new fan! The taste turns out real good but I used chicken breast instead, the chicken turns out to be really hard..same like how it worked with my tofu minced with wolfberry.. I used rock sugar and exact steps..thanks for sharing once again!I hope i’ll do better next round, I choose boneless cos I dont even know how to chop meat with bones! This is my 2nd attempt. Next tiramisu for me!
This is my 1st time cooking (not including instant noodles), and it turned out real good!!! Thank u so much!!! I cooked this for my mum n she like the sauce so much that she had 2 bowls of rice. Till now she can’t believe that I can cook. Omg I’m so filled with joy now :D
This is so delicious! However my mushrooms have a bitter aftertaste (I used chinese dried mushrooms) – how can I prevent mushroom from tasting bitter?
Hi, can I know can we keep the balance for tomorrow? in the fridge? Thanks
Yes, you can :)
I’m a Singaporean living in Mumbai and have tried this recipe twice in the past month. The first time I cooked it, my husband said it was awesome and reminded him of chup chye peng. The second time I cooked it for my Singaporean friends in Mumbai, they said it reminded them of home and mimicked tears rolling down their cheeks (‘cos it was so heart-
warmingly good). Thank you for this simple yet awesome and flavoursome recipe. :)
p.s.: I left out the sugar completely as my husband doesn’t take sugar as part of his slow carb diet. The dish still tasted fantastic!