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CHICKEN STEW WITH BLACK MUSHROOM

Ingredients

  • Chicken thigh, 450g, cut into large chunks
  • Garlic, 2-3 Cloves, minced
  • Onion, 1, Chopped
  • Black mushroom, 160g
  • Salt (to taste)
  • Pepper (to taste)
  • Chicken stock, 2 cups
  • Olive oil

Marinade

  • Oyster sauce, 2 tablespoon
  • Light soy sauce, ½ tablespoon
  • Pinch of sugar
  • Pinch of salt
  • Chinese wine, tablespoon

Instructions

  1. Cut chicken into chunks and marinade chicken for a good 30 minutes to 1 hour. Soak black mushroom until mushrooms are soft.
  2. Add onion and garlic to Thermos® Shuttle Chef® inner pot and cook until onions are translucent, then set aside on a plate. Add mushrooms and sauté till soft. Set aside on same plate as the onions.
  3. Add to simmering hot oil. Brown chicken on all sides.
  4. When chicken is done, add chicken stock into inner pot. Stir well.
  5. Pour all of other cooked ingredients back into the Shuttle Chef® inner pot and heat thoroughly while stirring. Put inner pot into vacuum-insulated outer pot and cover lid. Simmer for about 1 hour and add salt and pepper for taste.

Note: Image is for illustrative purposes only

Image Source: http://3hungrytummies.blogspot.sg/2011/10/braised-chicken-with-ginger-fermented.html

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