TAIWANESE STEWED SEAWEED WITH MUSHROOMS AND CHICKEN

Another easy, yet tasty dish, recipe obtained from this month's selected cookbook.  The original recipe uses chicken wings but I prefer chicken thighs as I can always remove the skin.  This way the dish would be less oily and healthier.

The simmering of the ingredients makes the chicken meat very tasty and the mushrooms absorbed the flavours with natural sweetness.  The seaweed is crunchy and it is a healthy ingredient too.  "Wakame is a very important source of vitamins and minerals, including iodine, calcium, iron, and magnesium, as well as folate, vitamin A, C, D, E, K, and B2. Wakame also contains lignans and fucoxanthin, which have their own unique health benefits". This seaweed is available at most Chinese medical shops.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients

2 chicken whole legs - cut bite size pieces

12 cm piece wakame seaweed [hai tai] - cut into 1 inch length, soak, rinse and secure with toothpicks

4 dried mushrooms - soaked, keep whole

a few slices ginger

1 tsp chopped garlic
300 ml water
Seasoning
3 tbsp light soy sauce
3 tbsp wine
1 tsp sugar
dash of sesame seed oil and pepper

 

 

1. Heat oil in wok, saute ginger and garlic until aromatic with dried mushrooms.  Add in the chicken pieces, stir fry to mix well.
2. Add in the seasoning, stir to mix and bring it to a boil before adding water.  Bring to boil for 10 minutes, then add in seaweed.
3. Bring to boil and simmer for another 10 minutes until chicken is cooked through and sauce is thick.
4. Dish up to serve with rice.

 

This post is linked to Cookbook Countdown #5 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray