Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!

Ingredients

• 1 chicken (2kg)
• 2 tablespoons soy sauce
• 30g lily buds (soaked in warm water and drained)
• 15g wood ears (soaked and drained)
• 3 dried black mushrooms (soaked and drained; discard stems and halve caps)
• 125g bamboo shoots (sliced)
• 5cm piece ginger (sliced)
• 2 stalks spring onions (cut into 4 inch sections)
• 5 cups water
• 1 dessertspoon sesame oil
• 1 dessertspoon cornstarch blended with 1 tablespoon water
• cooking oil for deep-frying
• a few prawns crackers (deep-fried)

Seasoning Ingredients

• 2 teaspoons salt
• 1 teaspoon sugar
• ½ dessertspoon rice wine
• ¼ teaspoon black pepper
• A pinch monosodium glutamate
  

Method for Cooking Braised Chicken with Vegetables:

1. Rub soy sauce into and over chicken. Keep aside, 20 minutes.

2. Tie a knot in each lily bud.

3. Heat oil and deep-fry chicken over high heat, 1 minute, till golden brown. Drain and keep aside.

4. Drain off all but 1 tablespoon oil from pan. Reheat and stir-fry ginger and spring onions briefly.

5. Add chicken, all the vegetables, water and seasoning ingredients. Bring to the boil. Reduce heat and simmer for 20 minutes.

6. Remove chicken and cut into bite-size pieces.

7. Remove vegetables from sauce and dish up. Reserve the sauce. Arrange chicken pieces over.

8. Bring sauce to the boil. Thicken with cornstarch-paste. Mix in sesame oil. Spoon sauce over chicken.

9. Garnish with prawn crackers and serve hot.

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Last Updated: 08/01/12