Wednesday, 1 May 2013

HappyCall Sesame Chicken with Black Fungus

Serving: 4 adults

4 skinless chicken tighs
4 shiitake mushrooms, soaked
4 black fungus, soaked
2 slices ginger

Soaked black fungus and mushrooms

Marinating ingredients:
2 tbsp light soya sauce
1 tsp dark soya sauce
Dash of pepper

Sauce ingredients:
2 tbsp cooking wine
2 tsp sugar
1 tbsp oyster sauce
150ml water


1. Wash and pat dry the 4 chicken tighs. Mix with the marinating ingredients and let them stand for about 20 minutes.

2. Heat up the Happycall pan using medium temperature. Pour in a tablespoon of olive oil.  When the oil is hot, add in 2 slices of ginger.

3. When you start to smell the nice aroma of the ginger, pour in about 2 tsp of sesame oil.  As sesame oil has a low smoking point,  do not let it heat for too long.

4. Add in the marinated chicken tighs to the pan. Flip the tighs to cook the other side after about 1 minute.

5. When the chicken tighs are semi cooked, pour in the sauce ingredients.

6. At the same time, add in the soaked shiitake mushrooms and black fungus. Close the lid and let the ingredients cooked till boiling. Lower the heat and let them simmer till soft. Flip the chicken tighs occassionally to ensure a more even heating.

7. If the sauce is boiling too vigourously, unlock the lid and leave it ajar.

8. Before turning off the heat, pour in the some starch water (about 1/2 tsp of starch mixes with 3 tbsp of water). Off the heat when the gravy thickened.

9. Garnish with chinese coriander leaves and serve with warm rice.

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