Braised Chicken in Brown Sauce

“Braise”is one kind of cooking.We usually put the major ingredient into the wok and use tender/low fire to cook the dish.”Braise”falls into two types-brownbraising and golden braising.The difference lies in the amount of seasoning used rather than the cooking technique.

“Golden Braising”，also called”oil braising”，uses hot oil to quick-fry the major ingredient to a golden color，and then stews and braises the food to make a crispy and deep taste.After taking it out，put the food in the plate and mix the cornstarch-water mixture with the rest of the soup in the wok.At last，sprinkle the mixed thick soup over the food in the plate.

Today，let us learn how to cook the dish-“Braised chicken in brown sauce”.

Recipe

Ingredients：

one chicken（600-700g）

Seasoning：

200g vegetable oil，30g black wood mushroom（marinated in water），30g dry bamboo shoots（marinated in water），30g dry day lily（marinated in water），2 eggs，10g salt，20g sugar，20g soy sauce，30g shallot，50g wheat flour，10g garlic sliced，30g cornstarch-water mixture.

Directions：

Take out the egg white.Cut the chicken into cubes 3 cm longer each side and put them in a container.Add the wheat flour，egg white and salt and thoroughly blend.

Heat 80g oil in a wok to a boil and put in the flour-coated chicken cubes to quick-fry.Take them out when the chicken cubes change to golden brown.

Heat 20g oil in a wok to a boil and put in the sectioned shallots and sliced

garlic to stir fry.Then add the day lily，black wood mushroom，sliced bamboo shoots，soy sauce，salt，sugar and the fried chicken cubes.Turn to a low fire to braise for 30 to 35 minutes.

Put in cornstarch-water mixture，use a high fire to boil off some of the soup.

When the soup disappears，take out and serve.（Sprinkling on 10g sesame oil will add aroma and fine color to the chicken cubes）.

qingquang

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