A truly Chinese recipe with the basic Chinese cooking ingredients and method. Simple stir frying and braising way of cooking and yet the result is tasty and awesome. A dish good to serve with rice or porridge.
This recipe serves 2-4 and great dish if you are following a low carbo diet.
Recipe adapted from Chinese Cooking [Natural Recipes For Healthy Living] by Charmaine Solomon with modifications
[18.5 total grams carbohydrate]
600 gm chicken - cut bite size pieces [I used free range chicken, skin removed]
1 tsp each of grated ginger and garlic
2-3 tbsp light soy sauce
1/2 tsp salt
1-2 tbsp oil
20 dried lily buds - soaked, knotted and hard end removed
6 dried mushrooms - soaked and drained
1 piece wood fungus - soaked and break into pieces
1 tbsp shredded ginger
1/2 tsp dark soy sauce for colour
150 ml water
1 tsp cornflour + 2 tsp water
- Marinade chicken pieces with grated ginger, garlic, soy sauce and salt. Set aside.
- Heat oil in a non stick pan, add chicken to brown quickly. Add in shredded ginger, mushrooms, dried lily buds and black fungus. Stir to mix well, pour in water, excess marinade and dark soy sauce.
- Stir to mix well, low heat and braise for 15-20 minutes.
- Thicken with cornstarch water. Bring to boil.
- Dish up to serve.