Chinese Chicken Recipe with Sichuan Preserved Vegetable & Cloud Ear Fungus
Recipe by Ethan Wong
Visit 3thanwong.com for more
Ingredients
- 2 pcs Whole Chicken Leg
- 100 g Sichuan Preserved Vegetables (Zha Cai) (1 packet)
- 50 g Dried Cloud Ear Fungus
- 50 g Ginger (chopped)
- 5 pcs Red Dates
- 3 tbsp Cooking Oil
- 500 ml Water
- 2 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1 tsp Thick Soy Sauce (for darker color)
Instructions
Preparation
- Clean chopped chicken and put aside.
- Soak dried cloud ear fungus in water for 15 minutes or until softened. Cut off any hard parts, soak in water, and put aside.
- Clean and peel ginger. Then finely chop ginger and put aside.
- Use a knife or scissors and to open the Red Dates and remove the seed.
- Prepare the other ingredients.
Cooking
- Preheat pan/wok with cooking oil.
- Add chopped ginger and fry to golden.
- Add chopped chicken and briefly saute.
- Add water.
- Add Sichuan Preserved Vegetable, Soaked Cloud Ear Fungus, Red Dates, Oyster Sauce, Thick Soy Sauce, and Fish Sauce.
- Bring to a boil and keep covered.
- Braised for approximately 10 minutes or until thickens.
- Remove from heat and serve.
Nutrition
Calories : 211kcalCarbohydrates : 19gProtein : 3gFat : 14gSaturated Fat : 1gCholesterol : 1mgSodium : 1654mgPotassium : 211mgFiber : 15gSugar : 1gVitamin C : 1mgCalcium : 9mgIron : 1mg