Saturday, April 16, 2011

Braised Chicken with Cremini Mushroom

1 lb chicken pieces - chop into pieces
1 portobella mushroom - cut into big slices
10 fresh white mushrooms - cut into halves lengthwise
1/2 onion - sliced
1 shallot - sliced
2 slices ginger
2 cloves garlic - unpeeled and lightly pounded
1 tbsp cooking oil

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sweet soy sauce paste
1 tbsp rice wine

1/4 cup water
cornstarch solution
dash of sesame oil

  1. Heat up a pan over medium low heat and fry the chicken pieces until browned.  Set aside.
  2. With the oil from the chicken pieces, saute the portobella and white mushrooms until fragrant and set aside.
  3. Add cooking oil to the pan and fry the onion, shallot, ginger and garlic until fragrant.  Add chicken to the pan.  Pour in the sauce and do a quick stir fry to mix well.  Add water and bring to a boil.  Simmer under medium low heat for 20 mins.  Stir in cornstarch solution to thicken the sauce and drizzle some sesame oil.
  4. Ladle into a serving plate and serve warm with rice.