Braised Chicken with Shiitake Mushrooms and Potatoes

Name: Braised Chicken with Shiitake Mushrooms and Potatoes
Total time: 5400 s
Yield: 2-3 people
Cuisine: British
Ingredients: 4 pieces boneless chicken thighs; 1 potato; 6 dried shiitake mushrooms; 1 thumb of ginger; 1 red chilli; 2 stalks green onion; 2 cloves garlic; 1/4 tsp sugar; 1/2 tsp white pepper; 1/2 tsp salt; 1/2 tbsp soy sauce; 2 tsp corn starch; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1/2 tbsp dark soy sauce; 1/4 tsp sugar; Splash Chinese cooking wine

Helen Chia @BlueFirefly

This is sort of a remake version of my childhood dish that my grandmother used to make. The sweet, savoury and slightly spicy taste pairs perfectly with a bowl of steaming white rice and some vegetables of your choice!

Helen Chia @BlueFirefly

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Ingredients

1 hr 30 minutes

2-3 people

4 piecesboneless chicken thighs
1potato
6dried shiitake mushrooms
1thumb of ginger
1red chilli
2 stalksgreen onion
2 clovesgarlic
Marination for chicken
1/4 tspsugar
1/2 tspwhite pepper
1/2 tspsalt
1/2 tbspsoy sauce
2 tspcorn starch
Sauce
2 tbspsoy sauce
2 tbspoyster sauce
1/2 tbspdark soy sauce
1/4 tspsugar
SplashChinese cooking wine

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Steps

1 hr 30 minutes

1

Rinse and soak the dried shiitake mushrooms in hot water for at least 2 hours. You can do it the night before or in the morning.
2

Cut chicken thighs into cubes.
3

Add the ingredients for marination and marinate for 15 minutes.
4

Remove the stems of mushrooms with scissors and cut them in half.
5

Prepare the aromatics :
- Peel the ginger with a spoon and thinly slice them.
- Slice the red chilli diagonally. If you can’t handle the spice, you can either remove the seed or omit them.
- Cut the green onion into 2cm pieces. If the green onion is too thick, cut them in half lengthwise.
- Peel and mince the garlic. (I’m using a garlic presser)
6

Cut the potato into big cubes. Don’t cut it too small, because you want it to soak up all the flavours.
7

Heat up a pan or a wok, drizzle some oil and place your marinated chicken inside.
8

Cook until the chicken turned golden yellow and remove from the pan. You don’t have to cook them all the way through.
9

Top up with a bit of oil and stir fry the aromatics until fragrant. Add the minced garlic last as you don’t want it to burn.
10

Push the aromatics to aside and add the potatoes. Cook until one side has turned brown.
11

When the potatoes has turned brown, add in the mushrooms and let them cook for a bit.
12

Add in the half-cooked chicken and mix everything together.
13

Make a hole in the center and pour in the soy sauce. When it starts to bubble, mix them together.
14

Add the remaining sauce ingredients and water just enough to cover. When it starts to boil, turn the heat to medium low and let it simmer for 15 minutes. Don’t forget to stir in the middle!
15

When all the ingredients are cooked, open the lid and let it reduce until your desired consistency. If you want a slightly thicker sauce, you can add in some corn starch slurry. Remember to taste and adjust the seasoning to your liking!
16

Garnish them with some sliced green onion, and it’s done! You can keep the leftover in fridge for three days and reheat them with microwave.