小鸡炖蘑菇 Chicken braised with mushroom

Chicken Braised with Mushroom

Main ingredients:

bone-in chicken 1.5 lb

hazelnut mushroom 10 oz.

water-immersed sweet potato vermicelli 10 oz.

Supplementary ingredients:

shallots 2 pcs

garlic 5

cloves ginger 3

slices cinnamon stick 1 pc

oil to taste bay leaves 5 pcs

star anise 3 pcs

sichuanese pepper a little

cooking wine to taste

Seasonings:

Lee Kum Kee Seasoning Soy Sauce 1/3 cup

Lee Kum Kee Premium Oyster Sauce 1 Tbsp

Lee Kum Kee Premium Dark Soy Sauce 1 Tbsp

Lee Kum Kee Soybean Sauce 2 Tbsp

Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (Non-MSG) 1 Tbsp

Method:

1. Cut the chicken into big pieces, parboil them, drain away the water, and set them aside.

2. Heat the wok until the oil gets warm, stir-fry the combination of shallots, garlic and ginger until fragrant. Put in chicken pieces, stir-fry for 5-7 minutes until almost dry. Sprinkle some cooking wine into the wok when the chicken turns brown, stir-fry until well mixed. Then add in the cinnamon stick, bay leaves, star anise and Sichuanese pepper in turn.

3. Add 1 Tbsp Lee Kum Kee Premium Oyster Sauce, 1/3 cup Lee Kum Kee Seasoning Soy Sauce and 2 Tbsps Lee Kum Kee Soybean Sauce, stir-fry until well combined, pour in some hot water until the chicken pieces become submerged, add in the hazelnut mushroom and some Lee Kum Kee Premium Dark Soy Sauce to add color, cook over high heat until a boil, then switch over medium-low heat for 30 minutes.

4. Put in the sweet potato vermicelli, heat to a boil, boil for 5 minutes, and add 1 Tbsp Lee Kum Kee Premium Bouillon Powder Flavored with Chicken.

Tips: Using Lee Kum Kee Seasoning Soy Sauce and Lee Kum Kee Soybean Sauce help release the unique fragrance of hazelnut mushroom, improving this dish’s color, aroma and consistency.

------------ 小鸡炖蘑菇

主料：

1.5磅带骨鸡肉

10安士榛子菇

10安士水发粉条

 

辅料：

2颗葱

5粒蒜

3片姜

1块桂皮

油适量

5片香叶

3粒八角

花椒

适量料洒

 

调味料：

1/3杯李锦记味极鲜特级酱油

1汤匙 李锦记旧庄特级蚝油

1汤匙 李锦记特级老抽

2汤匙 李锦记黄豆酱

1汤匙李锦记特级调味鸡粉（不加味精）

 

1.鸡后用大块，焯水，洗净沥干俻。

2.锅热油，香葱块，蒜头，淋上鸡。5-7分钟去多余的酒份，待炒锅有加入焦色时，爆料翻炒。 、香叶、八角和花椒。

3.李记旧记旧特级酱，李记锦豆辣味极榛特级酱，李记锦记味极榛特级酱，炒后加入热水没过过加入子菇记特级煮开老抽和锦鸡中大火烧记，3000000一分钟。

4.分钟后用粉条，烧开煮特记5个后加入。

小：李锦记黄豆酱特级酱和帮助杏仁鲜子特殊的香味。不管是色、香，还是浓浓度都更胜记一筹。

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.