This is a simple and quick Chinese recipe for braised chicken which is easily adaptable to suit your preference. The seasonings like soy sauces and oyster sauce are staples in a Chinese kitchen. 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 one of my family’s favourite home-cooked Chinese dishes.
500g chicken thigh (or half chicken) chopped to small pieces
1 carrot peeled and cut to bite-sized chunks
200g fresh shiitake mushrooms stalks removed
2 stalks of spring onions sliced to 5 cm lengths
3 ginger slices
5 garlic cloves bruised
2 to 4 small rock sugar cubes
coriander for garnishing
1 tbsp dark soy sauce reduce if you don't want the sauce to be too dark coloured
1 tbsp oyster sauce
1/2 tsp five spice powder
Heat sesame oil in wok and add chicken. Stir fry until the chicken is no longer pink.
Add water, carrots, mushrooms, spring onions (bottom white portion), ginger, garlic cloves, water and (A). Stir to mix well. Cover with lid and let the contents simmer for about 5 minutes.
Turn the chicken over with tongs 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. Garnish with coriander.