Braised Chicken With Mushrooms And Chinese Sausages Recipes

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BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES



Braised Chicken with Mushrooms and Chinese Sausages image

Chinese braised chicken packs a lot of flavour and promises tender, succulent meat. The smoky, full bodied flavour of Chinese mushrooms and the sweetness of Chinese sausages taste wonderful together. Try adding fried salted fish for unique nuances in taste.

Provided by Celia Lim

Categories     Mains and Sides

Time 1h

Number Of Ingredients 14

10 chicken thighs (or equivalent chicken parts)
2 tbsp cooking oil
30 g dried salted fish (sliced thinly (optional))
10 garlic cloves (peeled)
10 shallots (peeled)
8 Chinese or shiitake dried mushrooms
2 Chinese sausages (sliced thick)
2 spring onion stalks (cut into 2-inch (5-cm) sections)
salt (to taste)
3 tbsp light soy sauce
3 tbsp Chinese wine
2 tbsp sesame oil
2 tsp oyster sauce
3 cups water (or as needed)

Steps:

  • Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
  • Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
  • Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
  • Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
  • Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
  • Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
  • When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
  • Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.

Nutrition Facts : ServingSize 1 serving, Calories 445 kcal, Carbohydrate 10 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 187 mg, Sodium 983 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 20 g

BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (6 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
1/2 cup dry white wine (optional)
1 3/4 cups reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
  • Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
  • Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
  • Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g

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