Home style stewed chicken is a dish most mothers will cooked for her children or family gathering in a big portion. The original recipe uses a whole chicken that weighs about 1.2 kg but here I have reduced it to just 2 chicken whole legs for a small family.
It is a dish, perfect after resting, can be prepared in advance and needs reheating just before serving. This dish is tasty and the other ingredients like mushrooms, lily buds and black fungus are all so flavourful as they absorbs the tasty sauce. A good, homey dish to serve with plain rice.
2 deboned chicken whole legs – season with 1 tbsp light soy sauce
5-6 dried mushrooms – soaked
20 gm dried lily buds - soaked and knotted, cut off the hard tips
20 gm black fungus – soaked and break into pieces
50 gm red carrot – cut floret slices
A few slices ginger
1 stalk spring onions – cut into sections
½ tsp sesame oil
250 ml water
½ tsp each of salt and sugar
¼ tsp black pepper
1 tsp dark soy sauce
1 tbsp cooking wine
Dash of msg
- Heat ½ tbsp oil in a non stick wok, pan fry chicken whole legs [skin side first] to brown nicely. Dish up.
- Using the same wok, sauté ginger and some spring onions until fragrant, add in mushrooms, black fungus, lilybuds and carrots. Stir fry to mix well, add in seasoning. Toss well, place fried chicken pieces on top, pour in water, bring to boil.
- Lower heat to braise until chicken is cooked and sauce reduced or thickened with cornstarch water. Drizzle in sesame oil.
- Dish up, slice braised chicken pieces and placed on top of the remaining ingredients. Pour over sauce and serve immediately.