Photograph of the finished Chinese-Style Braised Chicken

Vietnam · Gà om kiểu hoa

Chinese-Style Braised Chicken

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.1 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 3.5 oz
  • Photograph of Dried lotus seeds Dried lotus seeds 7.1 oz
  • Photograph of Dried jujube Dried jujube 24
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Oyster sauce Oyster sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the shiitake mushrooms for 25 minutes, then reserve the filtered soaking liquid for braising; this is the sweetest part of the dish.
  2. 2 Pan-fry the chopped chicken pieces with ginger for 6 minutes until the outside is golden brown.
  3. 3 Pour cooking wine into a hot pan and let it evaporate for 40 seconds to remove the chicken smell.
  4. 4 Simmer chicken in mushroom soaking water, soy sauce, oyster sauce, shiitake mushrooms, and jujube for 25 minutes.
  5. 5 Add the lotus seeds and simmer for the last 12 minutes, then reduce the sauce until it becomes glossy and coats the dish. Sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 40 min

    Replace steps 4-5: simmer under high pressure for 12 minutes with the lotus seeds, then release the pressure naturally, open the lid and simmer until the sauce thickens for 6 minutes.

Start cooking