The hype of CNY is almost gone in a twinkle of the eye. Time flies like nobody business. And most of us are back on our regular tracks once again, doing our routine day in day out. So here we are, back in our kitchen once again, fussing up all the non festive regular dishes once more.
And since a regular day job has killed much of my time, cooking on working days are somehow hindered by the limited hours in the night. Hence, whenever I decide on a braised dish over the weekend, it’s generally more productive if I whip up a larger portion of it before splitting them into smaller servings and had them freeze for reheating on weekdays evenings. It’s really a quick meal anytime especially when you are all dead beat at the end of the day but yet craving for that home cooked goodness.
Braised dishes are particularly suitable as one pot dish. All you need is to whip up some rice, and you could enjoy all the goodness from this pot. The probable best part of it all would be the fuss free cooking and minimal washing up. And the longer you had it braised, the more flavourful it turns out.
You could control the sweetness of the braised sauce as well if you were to cook this at home too. As compared to the braised dishes that are served at the stalls which are often found to be too saltish, the one that is churned up from home is definitely a winner.
And because I am such a fan of all mushrooms, including three varied types of them into a flavourful braised chicken dish, compiled with extra vegetables such as carrots and brocolli, it’s essentially a good blend of protein from the chicken and vitamins from the mushrooms and vegetables.
Hope everyone will enjoy this dish too !!
Braised Chicken with Tri Mushrooms 三菇焖鸡
Recipe type: Main
- Some cooking oil
- Some shitake mushrooms, sliced
- Some enoki mushrooms
- Some buna shimeiji mushrooms, chopped
- 2 tbsp of cooking oil
- 2 tbsp minced garlic
- 5 pcs of sliced ginger, cut into strips
- 4-5 stalks of spring onion, sectioned
- 1 small red onion, sliced
- some broccoli (optional)
- some carrots (optional)
- 16 pcs of mid-joint wings
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp pepper
- 2 tsp corn flour
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp shaoxing (chinese) wine
- 350ml water
- 2 tsp corn flour
- 2 tbsp water