When the food is braised, we can all expect an umami-packed meal with meat that is so tender, it disintegrates in the mouth. Braising is a healthy slow cooking method that produces healthy, yet flavour-some food.
The protein locks in all the amazing flavours in the pot while it slowly simmers on a low and slow heat. The sauce of any braised dish is often rich and umami-packed, great with steamed rice or noodles.
This recipe delivered what you’d expect in a braised dish. Braising the chicken with the bone and skin on ensures that it remains succulent, while it deeply flavours the sauce.
Braised Chicken in Oyster Sauce
1. Chicken Marinade:
- 4 chicken legs, chopped
- 1 tbsp shao xing wine
- 2 tsp light soy sauce
- Dash of white pepper
- 4 fresh shiitake mushrooms, sliced into 4
- 3 cloves garlic, peeled & lightly smashed
- 1 inch thumb old ginger, sliced
- 3 stalks spring onions, cut white part into 2 inch length (reserve some for garnish)
- 2 tbsp sesame oil
- Corn starch slurry
- 2 cups water
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2.5 tsp sugar
- salt adjust to taste
- Chopped spring onions
- Marinate chicken with all the ingredients listed under ‘chicken marinade’ for 30 minutes.
- Heat sesame oil in wok or pot over medium high heat.
- Stir-fry garlic, ginger, and spring onion until fragrant.
- Add chicken to brown both sides.
- Add mushrooms to cook for 30 seconds.
- Pour in all the ingredients for the sauce, and give it a stir.
- Bring to boil, cover, and reduce heat to low.
- Allow to simmer for 35-45 minutes until chicken is tender and sauce reduced.
- Drizzle in cornstarch slurry while stirring to thicken the sauce.
- Serve garnished with chopped spring onions.
Tell us what you think of this dish in the comments below.