Braised Chicken with Dried Shiitake Mushrooms, Dried Beancurd & Red Dates

by chef@home (follow)
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A slow-cooked dish of braised chicken that can be prepared in advance and just heated up when you wish to eat it.

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Makes: 4 servings

8 dried shiitake mushrooms
10 dried beancurds
10 red dates
4 chicken thighs, diced
2 spring onions, cut into 5cm pieces, separate the white & green parts
2 tbsp cooking oil
1 thumb-size piece ginger, thinly sliced
2 tbsp Shaoxing wine
200ml chicken stock
1 tbsp sugar
2 tsp soy sauce
1 tsp sesame oil

Soak the mushrooms in hot water for 30 minutes. Cut into quarters, reserving 1/4 cup of the soaking water.

Soak the dried beancurd & red dates in cold water for 10 minutes. Drain.

Heat oil in a frying pan over high heat, add the chicken and stir-fry for a few minutes until lightly browned. Add the ginger and spring onion whites, stir-fry until fragrant.

Add the rice wine, mushrooms, mushrooms soaking water, dried beancurd, red dates, stock, sugar, soy sauce and salt to taste. Bring to the boil, cover, reduce the heat and simmer for 30 minutes.

Uncover, add the spring onion greens and sesame oil. Serve.

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