Braised Free-range Chicken With Ginger, Shiitake Mushrooms And Eggs
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 5: Cooking Oil, Old Ginger, Star Anise
In a wok, heat some cooking oil. When the oil is hot enough, add in the star anise and ginger and sauté until it turns light brown.
Step2 of 5: Medium-Size Free Range / Kampong Chicken, MAGGI® Oyster Sauce, Dark Soy Sauce, Sesame Oil, MAGGI® Chicken Stock Cube, Sugar, Water
Next, pour in the seasoning mixture and bring it to a boil. Once the mixture starts bubbling away, add in the chicken pieces.
Step3 of 5: Dried Shiitake mushrooms, Egg
Then, add in the Shiitake mushrooms. Bring the heat to medium, add in the hard-boiled eggs and allow it simmer for 30-40 minutes or until the chicken is thoroughly cooked and the gravy is reduced and thickened.
Step4 of 5: Coriander Leaves
When ready, gently ladle out the chicken, cut the eggs in half and garnish with coriander leaves.
Step5 of 5
Serve the chicken over steamed rice.