Chicken Mushroom Stew

Hmm....this dish turned out pretty well in terms of taste - the picture above did not do justice to the dish - apologies for the poor product shot - need to get better serving plates to enhance the appetite appeal. Anyway, this was my first attempt to stew chicken with mushroom.

Here's the recipe:

4 pc chicken thigh, chopped into smaller pieces
10-15 pcs of Chinese Black Mushrooms (qty depends on size), soaked & washed
1 clove garlic, minced
1 onion, minced
2 cups of chicken broth
1 tspn black peppercorn
1 pc cinnamon stick

Seasoning for the chicken:

1 tbsp sesame oil
2 tbsp oyster sauce
1 tbsp dark soya sauce
1 tspn sugar
1 tspn salt
1 tbsp cornflour
1 tspn rice vinegar
1 tbsp chinese cooking wine
1 tspn 5-spice powder

Cilantro for garnishing

Method:
Season chicken with the ingredients for seasoning as above. Soak mushrooms for 1 hour (or more depending on the type of mushroom) in normal water. Remove excess water from mushroom. Boil 4 litres of water and soak mushroom in boiling water - set aside for 30 minutes. Slice.

Stir fry with oil the onions and garlic till aromatic. Add in the marinated chicken and brown the chicken on all sides. Add in the chicken broth, cinnamon stick and black peppercorns and heat till boil. Add in the sliced mushrooms and stew for 90 minutes under low fire.

Add soy sauce and sugar to taste to the stew and serve, garnished with cilantro.