My Recipe

Braised Chicken with Mushroom and Edamame

Ingredients:

8 pieces (about 2¼ lb) skin-on bone-in chicken thigh
8 oz onion (sliced)
8 oz button mushroom (sliced)
4 oz frozen edamame
1 Tbsp garlic (minced)
1 Tbsp ginger (minced)
1½ Tbsp ground bean sauce 磨豉醬

Chicken Marinade:

2 tsp dark soy sauce
1/4 tsp white ground pepper
2 tsp cooking wine

Seasoning:

1½ cup water
1/4 tsp salt
1/2 tsp sugar
3/4 tsp chicken broth mix
1 Tbsp light soy sauce

Thickening Solution:

1 tsp cornstarch
2 Tbsp water

Method:

1. Trim off excess skin or fat from chicken if desired. Add marinade and set aside for about 10 minutes.
2. Mix seasoning ingredients and thickening solution separately.
3. Thaw edamame at room temperature for about 10 minutes (when chicken has been cooking for 15 minutes).
4. Heat wok and add ½ Tbsp oil. Sauté onion for about 30 seconds. Remove.
5. Reheat wok and add 2 Tbsp oil. Brown chicken on all sides for about 2 minutes. Remove.
6. Pour away oil with 1 Tbsp remaining in wok. Sauté garlic and ginger until fragrant. Add ground bean sauce and chicken, toss to coat. Add seasoning ingredients and bring to a boil. Cover and cook on medium heat for about 25 minutes until chicken is tender and sauce is reduced. Add onion, mushroom and edamame. Cook for about 10 minutes. Add thickening solution if required. Toss until sauce thickens. Remove and serve.

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Nutrition value for 1/6 portion of recipe:

Calorie 232, Fat 14.3 g, Carbohydrate 10 g, Fibre 2 g, Sugar 3 g, Cholesterol 46 mg, Sodium 721 mg, Protein 18 g.

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• Chicken Breast vs Chicken Thigh in Nutrition Value
• Chinese Cooking Wine
• Ground Bean Sauce
• Light Soy Sauce and Dark Soy Sauce
• Pictures of selected ingredients used in my recipes
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