½ can of Fortune Braised Abalone
6 Fortune White Flower Shiitake Mushrooms, soaked overnight
1 pack Fortune Chestnuts
3 chicken thighs (650 g), chopped
5 cloves garlic, minced
2-inch piece ginger, thinly sliced
2 tbsp sesame oil
Shiitake Mushroom soaking water
1 tsp corn flour & 1 tbsp water
Chopped spring onion (garnish)
1 tbsp of Braised Abalone stock
1 tbsp of Shaoxing wine
3 tbsp of light soy sauce
1 tbsp of dark soy sauce
2 tsp of sugar
Squeeze out excess water from the pre-soaked mushrooms and set aside the soaking water.
Remove the stems of the mushrooms.
Combine the seasoning sauce ingredients in a bowl. Mix well.
Heat the sesame oil in a pot and add the ginger and garlic. Stir-fry till fragrant. Then add the chopped chicken thighs and cook till it’s lightly browned.
Toss in the White Flower Shiitake Mushrooms, Braised Abalone and seasoning sauce. Stir to coat then pour in the Shiitake Mushroom soaking water till it covers the ingredients. (Top with water if there isn’t enough.)
Add more Braised Abalone stock if needed.
Once it boils, lower the heat and simmer for about 30 minutes. Toss the chicken and mushrooms occasionally to ensure it is evenly braised in the sauce.
Add in the Chestnuts. Toss to mix and cook for another 2 minutes.
Combine the corn flour and water then add in the mixture to thicken the sauce till your desired consistency.
Garnish with chopped spring onions and serve.
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