Chicken Lu Rou Fan

• 분량: 6 servings
• 활동 시간: 30 minutes
• 총 시간: 1 hour

재료

1 1/2 lb boneless skinless chicken thighs

1 tbsp Shaoxing wine

1 tbsp soy sauce

1 tbsp dark soy sauce

1/2 tbsp oyster sauce

1 tsp corn starch

10 dried shiitake mushrooms

1 tbsp oil

3 shallots

3 cloves garlic

2 tbsp soy sauce

1 tbsp dark soy sauce

4 slices ginger

2 cloves star anise

2 bay leaves

1 tbsp rock sugar

1 tbsp corn starch

2 tbsp water

1 can quail eggs

6 servings cooked rice

Blanched bok choy

방향

Soak the dried shiitake mushrooms in hot water until softened, about 20–30 minutes. Once cooled, dice into small pieces.

Cut the chicken into 0.25" pieces. Add to a bowl along with Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and corn starch. Combine and set aside to marinate for 20 minutes.

Heat the oil in a wok or large pot over medium-high heat. Add the shallots and garlic, stir frying until slightly golden on the edges, about 3-5 minutes.

Add the marinated chicken and stir fry until the pieces are no longer pink, about 2-3 minutes.

Add the diced mushrooms and mushroom soaking liquid, plus enough water to fully cover everything.

Stir in the light soy sauce, dark soy sauce, ginger, star anise, bay leaves, and sugar. Bring to a simmer, then reduce the heat to medium, and cook, covered, for 20–25 minutes.

In a small bowl, mix the corn starch and water to make a slurry. Stir it into the braise, along with the quail eggs. Let simmer, stirring occasionally, until the sauce reaches your desired consistency.

Spoon over cooked rice and serve with blanched bok choy.

영양 정보

• 칼로리: 287
• 지방 전체: 15 g
• 탄수화물 전체: 15 g
• 단백질: 25 g