Chinese•healthy

Braised Chicken with Shiitake Mushrooms

This is a simple classic Chinese home cooking dish. So easy to make, healthy and yet full of flavour from the umami of shiitake mushrooms.

Ingredients

Quantities are shown as originally provided.

6 tablespoons extra virgin olive oil
1 kg skinless and boneless chicken thighs (trimmed and cut into 2 inch pieces)
12 dried shiitake mushrooms (soak in hot water for 30 mins. Stalks removed and cut into quarters)
3 cloves garlic (finely minced)
2½ inch ginger (peeled and thinly sliced)
1 star anise
5 cloves
steamed brown rice (or steamed basmati rice to serve)
5 tablespoons gluten free kecap manis
2 tablespoons medium dry sherry
1 tablespoon sesame oil
1 teaspoon salt
3 tablespoons water
1 tablespoon gluten free light soy sauce
1 tablespoon medium dry sherry
1 ½ teaspoons corn starch (or potato starch)
1 teaspoon ground white pepper
2 spring onions (finely sliced lengthwise)

1
Combine chicken with marinade in a large bowl and mix well. Reserve for about 20 minutes.
2
Prepare and mix the sauce ingredients in a small bowl.
3
Heat up a wok with 5 tablespoons of extra virgin olive oil and stir-fry the garlic and ginger on low heat until lightly golden.
4
Add the chicken pieces and stir-fry for 5 minutes on medium to high heat. Then add the mushrooms, the sauce prepared, star anise and cloves and stir-fry for another 3 minutes. Bring to a boil and then turn the heat to low, cover with lid and simmer for 20 minutes. Stirring occasionally.
5
Serve with steamed brown rice or basmati rice.