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If you have checked out our blog, you will know that “chicken” is the most blogged recipe in Lama Kitchen. This is because chicken it is the most common dish to be prepared. I definitely love all varieties of chicken recipe because it is easy to be prepared and served for a comfort home meal. Therefore I am constantly looking to modify chicken recipes.

I have once tried the Braised Chicken with Mushroom and Dry Squid. It is a Cantonese style recipe and it has a quite distinct taste than the normal recipe. This recipe has a fresh taste that comes from the shredded dried squids, also adding the fried shallots gives it an extra fragrant which I really like.

Ingredients:
1 chicken thigh and 1 chicken breast (cut into pieces)
10 shitake mushrooms (soaked in hot water, shredded)
1/2 can of straw mushrooms
1/2 can of button mushrooms
3 shallots (sliced finely)
2 dry squids (soaked in hot water, shredded)
10 slices of fresh ginger
1 1/2 cup water
1 tsp cornstarch (dissolve with some water)

For the Seasoning:
3 tbsp oyster sauce
1 tbsp shaoxing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
Few dashes black pepper

Cooking Method:

1. Heat 3 tbsp of oil in a pan over medium, deep fry the sliced shallots until golden. Remove and set aside. Then deep fry the  shredded squids until golden brown. Remove and set aside.
2. Remain 2 tbsp of oil in a pot over medium, stir fry ginger until fragrant.
3. Add in chicken pieces and stir fry for few minutes. Add in all mushrooms and stir fry for a bit.
4. Pour in water and seasoning, bring to boil. Add in half of the fried shallots and shredded squids. Cover and simmer for 20 minutes.
5. Add in dissolve cornstarch, bring to boil until the sauce has thickened.