BRAISED SOY CHICKEN WITH MUSHROOMS

Another simple One Dish prepared with an assortment of ingredients that is good to serve with rice for a complete meal.

There are mushrooms, carrots, capsicum, black fungus, white cabbage and chicken.  The seasoning is very basic with light soy sauce, cooking wine and chicken stock granules [can substitute with msg or sugar] and sesame seed oil. You can substitute white cabbage leaves with celery or snow peas.

Ingredients

[serves 2]

6 dried mushrooms - soaked, keep whole

3 pieces Ernygii mushrooms - cut wedges

1 piece black fungus - break into pieces

30 gm carrots - sliced

100 gm white cabbage - cut

3-4 pips garlic - peeled and keep whole

4 pieces chicken tender - cut bite size pieces

100 ml water

Seasoning

2-3 tbsp light soy sauce

1 tbsp cooking wine

1 tbsp sesame seed oil

1 tsp chicken stock granules or sugar

1. Marinate chicken pieces with some salt, pepper, oil and cornstarch.  Set aside.
2. Stir fry mushrooms without oil in a non stick wok until aromatic.  Add in a tablespoon of oil and garlic.  Stir until fragrant before adding black fungus and carrots.
3. Add in chicken pieces, fry until lightly brown, then add in seasoning.
4. Stir to fry until chicken pieces are firm.  Add in cabbage, then water, bring to boil until chicken is cooked through.
5. Lastly stir in capsicum.  Dish up to serve or scoop over a plate of rice.  Enjoy with some sambal belacan or cut chillies.