Friday, March 5, 2010

Braised chicken with mushroom and chestnut

This dish was tried some time ago... was so busy blogging about other topics that I left this out. Tried the braised chicken with mushroom and chestnut

from Wokking Mum .
Both deardear and Xav loves it and finished everything. I love it as it is really pretty simple to prepare.

Ingredients (I did not follow the portion exactly, I estimated based on the number of people eating it.)

Chicken wings mid joints
Carrots, skinned and chopped in chunks
Chinese dried mushrooms, soaked to soften and stalks removed (retain the water)
8 Fresh Chestnuts, soaked in hot water to ease the peeling of shell.
bowl water
1 tablespoon oyster sauce
1 teaspoon light soy sauce

How to do it:

1. After removing the shells, deep fry the chestnuts in oil for 30 seconds. (This helps to cut down the chestnuts from breaking during braising but I skipped this step though)
2. Saute the mushrooms and carrots for 1 minute.
3. Put all the 2 vegetables in a pot.
4. Add in the water retained from the mushrooms and additional water if required to cover the vegetables.
5. Add in the oyster sauce and simmer for 1 hour or longer if you prefer softer vegetables.
6. The liquid in the pot should be lesser than half and is thick.
7. Add in light soy sauce if you find it too bland.
8. Serve with rice.

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