Saturday, March 19, 2011

Braised Chicken with Beech Mushroom

5 pcs of chicken wings (separate drumettes with wings)
1 packet brown beech mushroom - washed and patted dry
1 handful dried lily bulb - soaked in water to soften and drained.  Cut out hard end and tie into knots
1 handful dried black fungus - soaked in water to soften and drained.
1 tsp minced garlic
1 tbsp dark soy sauce
1 tbsp yellow wine
salt and pepper to taste
1 tsp cooking oil
  1. Season the chicken meat with a dash of salt and pepper.
  2. Heat up 1 tsp of oil in a non-stick pan and fry the chicken meat until lightly brown.  Move the browned chicken to one side of the wok.
  3. Using the remaining oil, saute the mushroom with low heat until aromatic.  Add in garlic and saute until lightly brown.  Add in black fungus, dried lily bulbs and mix well.
  4. Drizzle dark soy sauce and yellow wine.  Add some water, cover and braise for about 20 mins under medium heat till meat is cooked to desired tenderness.