Cook time: 35 mins
Yield: 2 to 3 serves
Ingredients:
- 500 gm chicken thighs with bones
- 5 slices ginger
- 3 cloves garlic, crushed
- 4 shiitake mushrooms, soaked
- 370 gm radish, peeled and roughly chopped
- 2 carrot, peeled and roughly chopped
- 3/4 cup water
- spring onion, for garnish
- 1 Tbsp light soy sauce
- 2 tsp oyster sauce
- 1 tsp sugar
- 1 tsp corn flour / corn starch
- ¼ tsp salt
- 1 tsp Shaoxing wine
- white pepper, to taste
- sesame oil, to taste
- 1 tsp corn flour / corn starch
- 2 Tbsp water
- Rinse and wipe dry the chicken thighs. Roughly chopped and mix with the marinade. Set aside for about 30 minutes.
- Heat oil in a wok or large heavy-based pot over medium-high heat. Sauté ginger, garlic and shiitake mushrooms. Toss in the radish and carrot. Stir fry for 5 minutes.
- Push the vegetables aside. Add some oil in the middle. Add chicken and cook until all sides are brown, about 4 minutes. Pour in water. Cover and simmer until the chicken is softened, sauce is reduced by two-thirds. Season with salt if needed. Add thickening and cook to your preferred consistency. Stir in spring onion. Done. Serve hot.
- If your wok is not large enough, you may brown the chicken in batches.
- Choose the radishes with a firm and heavy feel. That means it contains more water. The skin should be smooth and thin. It tells you that they are not old.
- In Chinese herbal medicine, ginger can expel cold wind in body and balance with the cold effect of radish.
- In Chinese cooking, we like meat braised with bone in. It will make the whole dish more delicious. But if you have young kids, you may use chicken thigh with bone off instead.
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