About Me

I love to cook and more importantly, I like to improve the way I cook certain dishes. As such, this blog is borne out of a desire for a simple and organized way to manage the different variations of the dish that I tried. I will be posting recipes, pictures and comments on what works for me and what don’t. Hopefully, you will enjoy your time here, and do remember to give your feedback! Cooking is a constant evolution, a process and definitely not an end result!

Braised Chicken with Dried Oyster and Mushroom

by Shan's Recipes | Recipe's Categories: |
Braised Chicken with Dried Oyster and Mushroom
For readers who have not try or come across this dish before, this dish is originally darker in the gravy and as it is braised, hence, the chicken and the rest of the ingredients are immersed with the sauce as well. And yes, it does not look good but it does taste good! =)

I believe the flavor of this dish origin from Malaysia as it comes with a little sweetness in it. Personally, I really like it and if you can simmer this dish longer till the dried mushroom and oyster are filled with the flavors, it will be heavenly.

This dish goes very well with plain rice with its savoury gravy.

Ingredients
  1. 1/4 Chicken Cut into small pieces
  2. 3 Chinese Dried Mushroom
  3. 6 Dried Oysters
  4. 4 Cloves of Garlic (Lightly mashed without skin)
  5. 4 Thin Sliced of Ginger (Peeled)
  6. 2 tablespoon Oyster Sauce
  7. 1 tablespoon of Dark Soya Sauce (eg. Brand Tiger)
  8. 1 tablespoon of Dark Sesame Oil
  9. 3/4 teaspoon of Sugar
Preparation
  1. Cut Chicken into small pieces
  2. Wash Mushrooms and Oysters and leave it in hot water (approx 200ml) for at least 45 minutes to soften them before cooking. Do not throw away the water
Steps
  1. Add Oil in hot pan
  2. Add Ginger and fry until fragrant, approx 1 minutes 
  3. Add Garlic and fry until fragrant, approx 2 minutes (before it turns brown)
  4. Add Chicken and fry until 70% cooked
  5. Add Mushroom and Dried Oyster and fry for approx 3 minutes
  6. Add all sauces and fry to mix well
  7. Try tasting and add water from the preparation slowly, stop when the taste is right
  8. Once gravy is boiling, simmer in low heat for at least 15 minutes to 25 minutes
Serve while Hot!

Good to go with Rice and Chinese Soup and 2 more Chinese Dishes.

Tips and Comment:
  • If you don't mind the hassle of the chicken bones when eating, is best not to debone the chicken as the chicken bones will enhance the flavor of this dish.
  • As this recipe comprises of different kind of sauces, it is important to try if the taste is right before and while adding the water.
  • Use the water from soaking the mushroom and oyster to cook this dish so that the essence of the flavors will not be wasted.

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