Chinese Braised Chicken with Shiitake Mushrooms

• 1 tbsp vegetable oil
• 800g chicken thigh (or half chicken) chopped to small pieces (with bones included or without for ease of chopping)
• 2 Tbsp Shaoxing Rice Wine
• 2 carrots peeled and cut to bite-sized chunks
• 200g fresh shiitake mushrooms stalks removed
  
• 4 stalks of spring onions sliced to 5 cm lengths
• 1.5 inch ginger slices, smashed or crushed
• 4 garlic cloves bruised
• 2 chopped red chillies
• 150ml water
• 1 tablespoon palm sugar or normal sugar
• coriander for garnishing

Sauces

• 2 tbsp dark soy sauce reduce if you don’t want the sauce to be too dark coloured
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp five spice powder

Directions

1. Heat oil in wok and add chicken. Stir fry until the chicken is no longer pink.
2. Add shaoxing rice wine, and cook till absorbed.
3. Add ginger, and garlic, cook for a couple of minutes. Add carrots, mushrooms, spring onions, chilli, water and sauces. Stir to mix well. Cover with lid and let the contents simmer for about 10 minutes.
4. Turn the chicken over with tongs so that they can absorb the braising liquid. Add sugar for sweetness and a beautiful glazed finish. Simmer with lid closed for another 5 minutes or until the chicken is cooked. Garnish with coriander.