Braised Chicken with Mushrooms and Chinese Sausages
By Celia Lim
Chinese braised chicken packs a lot of flavour and promises tender, succulent meat. The smoky, full bodied flavour of Chinese mushrooms and the sweetness of Chinese sausages taste wonderful together. Try adding fried salted fish for unique nuances in taste.
2spring onion stalkscut into 2-inch (5-cm) sections
3tbsplight soy sauce
3cupswateror as needed
Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.
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