The hype of CNY is almost gone in a twinkle of the eye. Time flies like nobody business. And most of us are back on our regular tracks once again, doing our routine day in day out. So here we are, back in our kitchen once again, fussing up all the non festive regular dishes once more.
And since a regular day job has killed much of my time, cooking on working days are somehow hindered by the limited hours in the night. Hence, whenever I decide on a braised dish over the weekend, it’s generally more productive if I whip up a larger portion of it before splitting them into smaller servings and had them freeze for reheating on weekdays evenings. It’s really a quick meal anytime especially when you are all dead beat at the end of the day but yet craving for that home cooked goodness.
Braised dishes are particularly suitable as one pot dish. All you need is to whip up some rice, and you could enjoy all the goodness from this pot. The probable best part of it all would be the fuss free cooking and minimal washing up. And the longer you had it braised, the more flavourful it turns out.
You could control the sweetness of the braised sauce as well if you were to cook this at home too. As compared to the braised dishes that are served at the stalls which are often found to be too saltish, the one that is churned up from home is definitely a winner.
And because I am such a fan of all mushrooms, including three varied types of them into a flavourful braised chicken dish, compiled with extra vegetables such as carrots and brocolli, it’s essentially a good blend of protein from the chicken and vitamins from the mushrooms and vegetables.
Hope everyone will enjoy this dish too !!
- Some cooking oil
- Some shitake mushrooms, sliced
- Some enoki mushrooms
- Some buna shimeiji mushrooms, chopped
- 2 tbsp of cooking oil
- 2 tbsp minced garlic
- 5 pcs of sliced ginger, cut into strips
- 4-5 stalks of spring onion, sectioned
- 1 small red onion, sliced
- some broccoli (optional)
- some carrots (optional)
- 16 pcs of mid-joint wings
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp pepper
- 2 tsp corn flour
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp shaoxing (chinese) wine
- 350ml water
- 2 tsp corn flour
- 2 tbsp water
- Wash and clean the chicken mid-joints. Pat them dry with paper towel. Marinade the chicken mid-joints with all the chicken marinade ingredients in a container and cover it with a lid. Place the container with the marinated chicken in the fridge and leave it chilled for at least 2 hours or preferably overnight.
- Prepare the braised sauce by combining all the ingredients together.
- Heat up the cooking oil in a deep frying pan. Add the minced garlic and stir fried till aromatic. Add the spring onion, ginger and red onion respectively. Stir fried till fragrant. Add in the mushrooms and stir briefly. Add in the braised sauce.
- Continue to stir the mushrooms and braised sauce together for another 30 seconds. Add in the chicken mid-joints. Ensure all the chicken are well covered by the sauce. Cover the pan with a wok. Allow it to simmer for a further 10 minutes till the sauce starts to boil.
- Remove the lid and allows the chicken to further simmer in the sauce till it cooks, approximately another 10 minutes. Stir occassionally. Add in the thickening solution to allow it to absorb the water slightly. Off the flame after the sauce is slightly thicken and luscious looking.
- (Optional) : Blanch some broccoli and cut carrots in boiling water with 1 tsp of oil. Drain and remove the vegetables.
- Place the blanched vegetables in a pot or plate with the chicken mid-joints and mushrooms respectively. Pour the braised sauce over it and serve hot immediately.