Braised Chicken with Dark Soy Sauce and Mushrooms

Please sharePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on StumbleUponShare on TumblrEmail this to someone

By the time you read this post, I am up in the sky again homeward bound to Minnesota. How quickly these two and a half weeks have gone by. It was great to see family in Malaysia and I treasure the little time I got to spend with each of them. Leaving is always hard but my life in Minnesota beckons. I miss my hubby and two boys and it is time to go home. The good memories made in Malaysia will have to last until my next visit.

Thank you all for visiting and commenting while I was away. I hope you have enjoyed my prepared posts and also updates on Facebook. It warmed my heart to read your comments and to see your “likes”. A special thank you goes to Ruby and Hyosun for helping to hold the fort with their lovely guest posts. In case you missed them, do check them out over here and here.



Today’s recipe is a family favorite in Minnesota as well as Malaysia. It is a homely dish that is often cooked in rotation. Some years it even made it to the Chinese New Year Eve Reunion Dinner. I cooked and photographed this prior to my travel and I got to taste the “original” version during my first week in Kuala Lumpur. :) I hope you will give it a try.



Braised Chicken with Dark Soy Sauce and Mushrooms

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 4 to 6 servings

Braised Chicken with Dark Soy Sauce and Mushrooms

Ingredients

  • 1 3 to 4 lbs (1.5kg) roasting chicken, cut into small pieces
  • 1 oz (28g) dried Chinese mushroom
  • 2 oz (55g) ginger, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp canola oil
  • 1 tbsp sesame oil
  • 2 tbsp dark soy sauce
  • 1 tbsp Shao Hsing cooking wine
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp corn starch

Instructions

Rinse and soak mushrooms to rehydrate. When mushrooms are soft, wash to remove any grit. Trim stalks and soak again until ready to be used.

In a medium sized pot, heat canola and sesame oil. Fry ginger and garlic until fragrant, about 1 to 2 minutes. Add chicken pieces and fry until opaque. Stir in dark soy sauce.

Remove mushrooms from soaking liquid and reserve ½ cup of the liquid. Add mushrooms and ½ cup of the soaking liquid to the chicken. When liquid comes to a boil, add Shao Hsing cooking wine , sugar, and salt. Reduce heat to low and allow it to simmer for 45 minutes, stirring occasionally.

Mix cornstarch with 2 tablespoon of water in a small bowl. Pour over chicken and let it continue to cook for another 5 minutes. Sauce should have thickened.

Remove and serve warm with steamed rice.

http://www.rotinrice.com/2012/06/braised-chicken-with-dark-soy-sauce-and-mushrooms/




See you back in Minnesota next week. Enjoy your weekend! 8)



Please sharePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on StumbleUponShare on TumblrEmail this to someone

22 Responses

  1. MaryMoh says:

    I can tell that this dish is very delicious and goes very well with rice. Love those big and thick mushrooms. Wonderful to know that you had a great trip back. I’m looking forward to going back again, but not sure when.

    • Biren says:

      Hi Mary! Good to see you here. Mom and I cook this dish often. We love it!

      Really good to see my parents and brothers again. :)

  2. A simple and delicious dish. Those mushrooms must have tasted very delicious after having absorbed all the sauce!

  3. Eri says:

    Safe Travel Biren, I love this easy recipe, I will make it this weekend, I have all the ingredients!

  4. Jeannie says:

    A very homely kind of dish, my mom cook this very often when we were young…reminds me I haven’t eaten this for a while now! Time to cook some! :D

  5. OMG your pictures conjure up such lovely memories from when my mum used to make this dish. In fact, I think I’ll make your recipe for her this weekend. Thanks Biren and have a safe trip!

  6. Hi Biren, it was great spending time with you, though it was short. Pity we get to meet so infrequently, but I anticipate and treasure every meeting and look forward to many, many more to come!

    I always zero in on the mushrooms when I eat this dish. I have to agree with Angie. Mushrooms are like eager sponges, soaking up all the goodness from the gravy and often stealing thunder from the meat itself!

    • Biren says:

      I really enjoyed my visit with you and your family. Thank you for your gracious hospitality, the delicious food, gifts, and your friendship. I look forward to my next visit. :D

      Yes, I love the mushrooms too. They are really flavorful.

  7. Shu han says:

    this is so nostalgic, because at least once a week, my mum would cook this for us. sometimes wth pork instead, but the taste is equally delicious. the best part about this though, tome, is usually the mushrooms, as they soak up all the delicious flavour and are really juicy!

  8. Ramona says:

    I love everything about this chicken!! Looks amazing. :) Have a wonderful weekend!

  9. Hyosun Ro says:

    Lovely dish, Biren! The best part for me will be the mushrooms also. Glad you had a great time with your family in Malaysia, but I’m sure it will be great to be back with your family in Minnesota.

  10. kristy says:

    Have a safe trip, Biren. Bon voyage! Hope you’re going to have a fabulous back home. We M’sians love having this kind of braised chicken.
    Best wishes
    Kristy

  11. mjskit says:

    I have a bag of dried Chinese mushrooms in the pantry that I bought a LONG time ago. I’ve been trying to figure out what to do with them (one of those spontaneous buys – obviously). These looks like the tasty and easy recipe that I’ve been waiting for! Hope you had or are having a nice flight home!

  12. Raymund says:

    I think I would definitely need a lot of rice on that one, it looks so good

  13. PolaM says:

    This dish looks delicious! Comforting and simple at the same time. Have to try it!

  14. kitchenriffs says:

    This looks great! I love braised anything, but the flavors in this are sensational. The pictures are wonderful. Really good post – thanks.

  15. Your chicken and mushrooms look so appetizing to me! I have a whole chicken slow-cooking on the smoker right now, but your braised recipe sounds so great! Will definitely try it next time I make chcken.

  16. i think mushrooms go so well with soy sauce. It brings out the best of both ingredients to me and adding them with chicken just sounds delicious!

  1. February 9, 2013

    [...] Roti N Rice – Braised Chicken with Dark Soy Sauce and Mushrooms [...]

  2. January 20, 2014

    […] with lap cheong (Chinese sausages) and dark soy sauce chicken and mushrooms very similar to this Braised Chicken with Dark Soy Sauce and Mushrooms. Sometimes, it is wrapped in lotus leaves and known as Hor Yip Fan (lotus leaf rice) with the rice […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>