I got this recipe from one of my favourite cooking sites.. noobcook.com!
- 8 dried Chinese mushrooms
- 4 eggs
- 1 tbsp cooking oil
- 500 grams pork belly
- 1.5 tbsp dark soy sauce
- 800 ml water add water (a little at a time) whenever the stew is drying out
- spring onions or coriander garnishing
- 1-2 piece of fried beancurd (tau kwa/豆干) quartered
(A) Aromatics and Seasonings
- 1.5 tbsp dark soy sauce
- 1 cinnamon stick (桂皮)
- 1 star anise (八角)
- 4 cloves (丁香)
- 1/2 tsp Chinese 5-spice powder (五香粉)
- 1.5 bulbs garlic separated into individual cloves (no need to peel)
- 1 tsp rock sugar optional; omit if you don’t like the stew sweet
- dashes of white pepper powder to taste
- Prep mushrooms. Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.
- Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
- Brown the meat. Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat. Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
- Make the stew. In a large stew pot, add water, aromatics (A) and mushrooms. Bring to a boil, then lower heat to a simmer (with lid partially closed) for about an hour, or until the meat is tender.
- Add protein and serve. During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces. Serve with rice or steamed buns. Garnish with spring onions or coriander.
Some personal notes:
- I used lean pork as well.
- I used more rock sugar as it was hard to break and also I prefer a sweeter braised taste anyway.
- I used the water from soaking the mushrooms instead of just plain water.
I absolutely loved the taste of the mushrooms after following this recipe closely. Will definitely attempt this again!
my first attempt. Tasted great! But my liquid evaporated too much and I didn’t get much gravy left. The next time, I will cook extra sauce to top the dish. Adds to the visual appeal too.
Prepare all ingredients needed to cook this dish.
Also, have ready all the seasonings needed.
Soak dried shiitake mushroom in water until slightly soft.
Strain and retain 1 1/2 cup of mushroom water (from soaked mushrooms).
Drained the rehydrated shiitake mushrooms.
Using a pair of scissors or sharp knife, cut and remove the stems from the softened mushrooms.
Set aside the mushrooms for use later.
Soaked the broccoli in salt water for about 5 minutes and then rinse to remove any dirt.
Then cut the cleaned broccoli into florets by cutting them off from the stem.
Skinned and cut ginger into slices.
Cut one carrot into slices.
Bring water with salt added in a wok to a boil.
Blanch broccoli florets in the boiling water for 1 to 2 minutes.
Remove the broccoli florets with a ladle and drained dry. Set aside for later use.
In the same wok, blanch the sliced carrots for 1 minute and set aside. And we’re ready to cook the dish!
Heat up oil in a wok and saute the cut ginger slices.
Add in the drained and rehydrated shiitake mushrooms. Stir fry the mushrooms until fragrant.
Add in sugar.
Then a dash of ground white pepper.
Also add in vegetarian oyster sauce.
Then, stir in soy sauce.
Continue to stir fry making sure all the seasonings are infused into the mushrooms.
Then, pour in the retained mushroom water.
Bring the mushroom fluid to a boil.
Cover and simmer over low heat for 15 minutes, making sure that the heat is giving a gentle simmer rather than a rapid boil. Be sure to stir and check on the mushrooms occasionally throughout the braising process.
Then stir in the sliced carrots.
Thicken the shiitake mushrooms with a little cornstarch water. And we’re done!
To serve, place broccoli florets prepared earlier in a circle around a serving plate and place the braised mushrooms in the centre and serve immediate. As always, ENJOY!
Try to choose mushrooms with thicker flesh and are shiny black in colour.
To make the mushroom flesh smoother and velvety, you can actually rub the mushroom with a bit of cornflour. Set aside for about 10 minutes before rinsing.
To make the mushrooms shiny, try adding a small piece of rock sugar into the braising liquid.
You can choose to put the blanched broccoli florets into a bowl of ice water to stop the broccoli from continuously cooking and keep the colour vibrant.
Use lower temperature for longer time when braising the mushrooms.
(Optional): Mix sauce ingredients in a bowl and cook in pot until sauce thickened. Pour the warm sauce over the dish and serve immediately.
Been wanting to try cooking this dish. Found this recipe and wanted to leave it on here for future reference.
Taken from http://omnivorescookbook.com/recipes/moms-best-braised-chicken-with-mushrooms
1 hour 10 mins
1 hour 20 mins
Author: Maggie Zhu
Recipe type: Main
35 grams (1.2 ounces) dried shiitake mushrooms
6 (1.5 kilograms / 3 pounds) bone-in chicken leg with thigh, chopped to 3 to 4 pieces
2 tablespoons Shaoxing wine (or Japanese sake)
1 thumb-size (20 grams / 0.7 ounces) ginger
1 whole star anise
300 grams (10 ounces) tea tree mushrooms (oyster, shimeji, or fresh shiitake mushrooms etc.)
6 (40 grams) green onion, white part
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
3/4 teaspoon salt
1. Place dried shiitake mushrooms in a medium-sized bowl and add water to cover. Rehydrate mushrooms until soft, 20 to 30 minutes (or according to instructions). Set aside.
2. Wash chicken carefully with tap water. Transfer to a large pot and add water to cover chicken. Cover pot and bring to a boil. Continue to cook over medium heat, uncovered, for 10 minutes. Use a large ladle to skim the foam from the surface. Try to leave the oil on top, however, because it will add a nice flavor to the dish later.
3. Transfer the chicken to a wok (or dutch oven). Pour in chicken broth until it almost completely covers the chicken. Add Shaoxing wine, ginger, and star anise. After bringing to a boil, simmer covered over low heat for 20 minutes.
4. While braising the chicken, prepare the mushrooms and other ingredients. Wash the shiitake mushrooms carefully with running water.
5. Add green onion, light soy sauce, dark soy sauce, sugar, and 1/2 teaspoon salt into the wok. Use a spatula to scoop the chicken from the bottom and mix the ingredients. Add rehydrated shiitake mushrooms and place tea tree mushrooms (or whichever type you’ve chosen) on top. Cover and bring to a boil over medium heat. Turn back to low heat and simmer covered until chicken turns soft, 20 to 30 minutes. Check the chicken every 10 minutes, scooping from the bottom with a spatula to avoid burning.
6. Taste a small piece of chicken and some sauce, adding salt if necessary. If you want to serve the chicken by itself, the chicken should taste slightly plain now, because the saltiness will increase once the sauce is reduced. If you want to serve the chicken over steamed rice, add a bit of salt until it tastes just right. In this case, I added 1/4 teaspoon of salt to get a slightly salty dish in the end.
7. Turn to high heat and boil uncovered. Use a spatula to scoop the chicken from the bottom constantly, until the sauce is thick enough to coat the chicken, 5 to 10 minutes.
8. Transfer chicken to a plate and serve warm over rice.
9. Store the leftover chicken in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.