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Braised Chicken with Mushroom Trio

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Descriptions

Braising is a traditional cooking method, allowing the ingredients to slowly simmer in the cooking pot to combine different flavors together in creating a mouth-watering tasty dish. This recipe is a perfect example. Mushrooms are known as super foods over the recent years. According to a survey conducted in Singapore, eating about 300 grams of mushroom per week can decrease 50% chance of developing cognitive impairment. The shape of the oyster mushroom is like an umbrella with smooth texture; the texture of the king oyster mushroom is thick, and the dried black mushroom is rich in aroma and can benefit the stomach and lower blood pressure. The flavors from these three kinds of mushroom are infused in the tender chicken while slowly cooking, making this a memorable dish for the family to enjoy and welcome the Lunar New Year together. May the new year be filled with positive energy, wellness and prosperity!

Ingredients

  • Wingtat Canada Chicken x1
  • Dried Black Mushroom3-4 pieces
  • King Oyster Mushroom4 oz
  • Oyster Mushroom4 oz
  • Dried Black Fungus2 tbsp
  • Red Date10 pieces
  • Ginger3 slices
  • Shredded Ginger1 tbsp
  • Wine2 tbsp
Marinade:
  • Salt1 tbsp
  • Dark Soy Sauce1 tsp
  • Ginger Wine2 tbsp
Spices / Sauces:
  • Dark Soy Sauce1 tsp
  • Sesame Oil1 tsp
  • Sugar1⁄2 tsp
recommended wingtat product

Directions

  • Rinse the Wingtat Canada Chicken and wipe dry. Marinate with mixed marinades for 20 minutes. Soak black fungus until tender and remove stalks. Soak the red dates and remove the pits.
  • Soak dried black mushrooms until tender and remove the stalk. Chop king oyster mushrooms into thick pieces and cut oyster mushrooms in halves. Mix all three kinds of mushrooms together with corn starch. Stir-fry the mushroom with oil and shredded ginger. Add the seasoning and let the mixture cool down, then stuff into the chicken’s cavity.
  • Heat oil and sauté ginger. Stir-fry with marinated chicken and sprinkle wine, black fungus and red date. Add half cup of water and cook with low heat for 30 minutes. Close the cover for a while.
  • Let the chicken cool and chop into pieces, boil the marinated sauce, pour the sauce over the chicken pieces and ready to serve.