Social-Feeds-Cookbook-2016

Braised ChICkEn witH
ShiItake MushroOmS
By @happeemonkee
Cooking difficulty: easy
40 – 45 minutes (including preparation)
Serves 4
“Since my mother’s passing, I’ve been trying to recreate dishes she would have made
when I was young so I can continue to make them for my son. This is one of my favourites.”
Ingredients
Method
1 tbs rice bran oil
5cm ginger, julienned
400g chicken thighs, cubed
10 dried shiitake mushrooms, soak in
1 cup of hot water for 20 minutes, drain
water, then slice
¼ cup dried wood ear mushrooms,
soaked in lukewarm water for 20
minutes, and cut into smaller pieces
¼ cup Shaoxing cooking wine
1 tsp sugar
1 tsp soy sauce
2 tsp dark caramel sauce
2 tsp cornflour
1 spring onion, sliced
A pinch salt
A crack of freshly ground white pepper
Heat oil in a wok or frying pan over medium heat.
Add ginger and cook until fragrant (about a minute). Turn the heat to high and
add chicken.
Keep stirring until chicken is browned. Then add soaked shiitake mushrooms and
wood ear mushrooms.
Add Shaoxing wine, soy sauce, dark caramel sauce, sugar and mix well.
In a small bowl, combine cornflour and mushroom soaking water to make a paste.
Pour cornflour paste onto braised chicken mix. Bring liquid to boil, cover and
simmer over low heat for 5 minutes, or until sauce has thickened.
Add salt to taste and a crack of white pepper. Garnish with spring onions and
serve with rice.
Kombu Pumpkin soup: in a saucepan, add 500ml of water, 1 piece of kombu seaweed
(cut into smaller pieces), 200g of pumpkin (cubed), and a chicken stock cube. Boil
until pumpkin softens. Garnish with spring onions.
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