Chinese-Style Braised Chicken

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.