Braised Chicken Drumlets
I made a Chinese braised chicken drumlets with mushroom, carrot and dried beancurd sheets. The drumlets are small so they are fast to cook. This is a savoury and homely Chinese dish that always goes well with rice. This time round, I did not use the usual Chinese aromatics for braising (such as 5-star powder, cinnamon etc), relying on simple ingredients such as soy sauces and rice wine. The taste is still great so this is one braised chicken I will make when I want a fast & simplified braise.
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You can adjust the taste (such as the heat and sweetness) as well as the amount of sauce in the home-cooked version.
Heat oil in wokpan, stir fry ginger and spring onions (bottom white portion) briefly until aromatic.
Add chicken drumlets, carrot, dried mushroom cap and sesame oil. Stir fry them together …
When the chicken turns opaque, add dried chilli and mushroom soaking water, …
Stir to mix the sauce evenly, bring to a simmer (pictured above) and cover with lid for 5 minutes.
This was my braised chicken after the first 5 minutes of simmering. Stir them around every 5 minutes so that the chicken is evenly coated.
I added some fried beancurd sheets as I have some leftovers. Stir them into the sauce.
Add more water if more sauce is desired. Season to taste and then thicken the sauce with cornstarch slurry.
The completed braised chicken, straight from the wokpan.
And this is the dish when it is plated.