Dongbei Braised Chicken with Mushrooms and Glass Noodles
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Ingredients
- 500 g chicken thigh fillets, diced
- 15 g dried shiitake mushrooms
- 80 g dried glass noodles
- 2 tbsp dark soy sauce
- 15 g fresh ginger, sliced
- 1 star anise
- 400 ml chicken stock
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 26.1 g
- Carbohydrate
- 22.1 g
- of which sugars
- 1.3 g
- Fat
- 9.3 g
- of which saturates
- 2.1 g
- Fibre
- 1 g
- Salt
- 2.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried shiitake mushrooms in just-boiled water for 20 minutes, then drain, slice and keep the soaking liquid. Soak the glass noodles in warm water for 10 minutes, then drain.
- 2
Heat the groundnut oil in a wide pan and brown the chicken for 4 minutes.
- 3
Add the fresh ginger and star anise and fry for 30 seconds.
- 4
Pour in the dark soy sauce, chicken stock and mushroom soaking liquid, add the mushrooms, and bring to a simmer.
- 5
Cover and cook gently for 20 minutes, until the chicken is cooked through with no pink remaining.
- 6
Stir in the glass noodles and simmer uncovered for 3 minutes, until they have absorbed some of the sauce.
- 7
Scatter with the spring onions and serve.
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