Skip to main content
logo
Food Advertising by

Braised Chicken with Mushrooms ~ 冬菇腐竹焖鸡

This is a tasty, simple comfort dish that can be easily prepared at home.  The chicken is tender and the mushrooms meaty and juicy for they have been infused with the flavour of the sauce and the chicken. The same goes for the beancurd skin for by itself, they are somewhat bland in taste.  





Braised Chicken with Mushrooms   ~     冬菇腐竹焖鸡    
 
Ingredients
  • 4 drumsticks, cut into bite size, about 400 gm
  • 8 shitake mushrooms, soaked and stemmed
  • 12 pieces of beancurd sticks
  • 2 slices ginger
  • 1 Tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 1/8 tsp sugar
  • 1 tsp cornflour + 1 Tbsp water to mix
  • 1 tsp sesame oil
  • 2 tsp Shaoxing wine
  • Salt to taste
Method
  1. Heat up a wok with some oil and saute the ginger till fragrant.
  2. Add in the mushrooms, followed by the chicken.  Stir-fry.
  3. Add in the oyster sauce, light and dark soya sauce and enough water to cover the chicken and mushrooms.  Let it simmer.  Cover with lid, turn on medium heat and let the chicken cook till tender and the mushrooms, soft.
  4. Add in the beancurd sticks and more water as the beancurd sticks tend to be absorbent.
  5. Fine tune to taste and add in the cornflour mixture.
  6. Drizzle on sesame oil and Shaoxing wine.  Give it a good stir.  Dish out.
  7. Serve with a garnishing of spring onions.









Comments

Popular posts from this blog

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou