Braised Chicken With Rose-Wine Infused “Dang Gui”



1 kampong chicken – washed and cut into 1/2
10 slices King Osyter Mushroom
8 tbsp corn flour
1/2 tsp salt
(Marinate chicken with salt and corn flour)

Sauce Ingredients
6 shallots
8 cloves garlic
6 slices ginger
5-6 slices Dang Gui
1 tsp of dried osmanthus
2 tbsp Rose Wine
2 tbsp oyster sauce
1 tbsp abalone sauce
1 packet CP chicken clear broth
800 ml water
1 tbsp brown sugar
4 pieces small rock sugar
2 tbsp dark soy sauce
2 tbsp light soy sauce

11/2 tbsp potato starch (mixed with 3 tbsp water)

Shredded spring onion and coriander leaves for garnishing
Pinch of dried osmanthus

1)Deep fry chicken pieces till golden brown. Set aside.
2) Deep fry shallots, garlic and ginger until golden brown. Set aside.
3) Combine chicken parts, king osyter mushroom with sauce ingredients, fried shallots, garlic and ginger in a claypot. Taste accordingly and adjust to your preference. Bring to a boil, covered and lower heat, simmer for 30-45 minutes.
4) Remove the chicken and cut to bite size and arrange with king oyster mushroom on serving plate. Strain away ingredients and thicken gravy with potato starch. Pour the gravy over the chicken.
5) Top with shredded spring onions and coriander leave. Sprinkle with dried osmanthus and serve hot.


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