Ingredients
5pcs chicken thighs5pcs fresh shiitake mushroom (sliced half)
1 carrot, cut into chunks
2 stalks spring onions (i only used white parts) sliced to 5cm
sesame oil
3 slices ginger
3 cloves garlic, smashed
180ml water, or more, just enough to cover chicken
3 small rock sugar cubes
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp light soy sauce
Boiled broccoli as garnish
Method
- Marinate chicken thighs with 1 tbsp light soy sauce, 1 tbsp sesame oil & some pepper for 10mins.
- Heat up 1 tbsp sesame oil in pot & add chicken thighs. Stir fry til chicken is no longer pink.
- Add mushrooms, carrots, spring onions, ginger, garlic, water & seasonings. Mix well & make sure ingredients are covered by water.
- Cover with lid & simmer for 5 mins. Turn over chicken & add rock sugar. Simmer for another 5 mins.
- Turn off flame & let chicken soak in sauce for at least 15 mins. Serve hot with rice. Garnish with broccoli.