Braised Ginger Chicken Mushroom
Nothing is better than this ginger chicken mushroom with a bowl of steamed rice.
Do you agree with me?
- 450 g chicken breast (small cubes)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1/2 tsp black pepper
- 1/2 tsp minced ginger
- 1 1/2 tsp sugar
- A pinch of salt
- 90 g mushroom (I used baby oyster mushroom)
- 2 tsp sliced shallots
- 1 tsp minced garlic
- 2 tsp ginger strips
- 1-2 dried chilies (or skip if you don't like it spicy)
- Green onion for garnish
- 1 1/2 tbsp sugar
- 390 ml water
Place chicken in a mixing bowl with minced ginger, fish sauce, soy sauce, 1 tsp sugar, salt and pepper. Combine and let it sit for at least an hour.
Add 1 tbsp sugar with 30 ml water in a pan with medium low heat. Be careful don't overcook it or it's gonna burn and you will get really bitter chicken bites. Once you see the color looks great, add in 360ml water and bring it to a boil. Remove from heat and set aside.
Heat a small pot over medium heat, add 1 tbsp cooking oil with garlic, ginger strips, shallots and dried chilies. Stir for 1-2 minutes until fragrant.
Stir in the marinade chicken for a few minutes before adding the caramelized water. Cover and bring it to a boil.
Add in mushrooms, cover and bring it to a boil again. Lower the heat and keep it simmer until the sauce get thickened (about 30 mins)
Add more salt/ soy sauce to your taste. Sprinkle green onions for garnish.
Serve over rice!
