Braised Chicken and Hard Boiled Eggs with Mushrooms
A popular, delicious and nutritious Chinese home cooking braised chicken and hard boiled eggs with dried shiitake mushrooms dish cooked in an aromatic sauce. Perfect comfort food for the whole family.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 5 tbsp extra virgin olive oil
- 5 clove garlic (peeled and finely minced)
- 2 inch ginger (peeled and thinly sliced)
- 1.2 kg skinless and boneless chicken breasts (trimmed and roughly cut into 1 inch pieces)
- 22 dried shiitake mushrooms (soak in hot water for 30 mins. Stalks removed and cut into halves)
- 8 hard-boiled eggs ()
- 1 large star anise
- 6 clove 6 cloves
- 1 tbsp corn starch ((or potato starch) mix with 1/4 cup water)
- 1+1/2 cup water
- steamed basmati rice (to serve)
- 10 tbsp gluten free kecap manis
- 1 tsp salt
- 1 tsp ground white pepper
- 1/4 cup medium dry sherry
Instructions
- 1
Mix and combine all the ingredients for the sauce in a small bowl and set aside.
- 2
Heat up a wok with 5 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the all the chicken pieces, shiitake mushrooms, star anise, cloves plus the sauce and stir-fry for 15 minutes on medium to high heat.
- 3
Then add in corn starch mixture and water, stir and mix well. Then cover with a wok lid and bring to a rolling boil, turn the heat down to low and let the chicken and shiitake mushrooms simmer for 15 minutes. Stirring occasionally.
- 4
Remove only the chicken and set aside in a large bowl.
- 5
Add the hard-boiled eggs into the wok with the braising sauce and cook for 10 minutes on medium heat. Stirring and moving the eggs around to gently coat the eggs with the sauce.
- 6
Return the cooked chicken to the wok to reheat, taking care not to break the eggs.
- 7
Serve with steamed basmati rice.