Braised Chicken With Mushroom Hot Pot

I cook for my lunch on weekdays for more than 6 months now. Yes, I seldom eat out. One thing is it’s healthier, it’s also cheaper and I can embark on my love for cooking almost daily. I usually prepare the food the night before and I just need to heat it up when it’s time to feed myself. I usually plan my 5 days meals on weekend and I go grocery shopping on weekend too and get what I want for the whole 5 days. And when I encounter roadblocks on what to cook, I look for inspiration everywhere. This time this inspiration come from a box of Hokto mushroom which come with 2 recipes to try. This braised chicken with mushroom hot pot is one of them. It’s called hot pot I guess from the claypot use (hot pot can also mean steamboat but no in this recipe).

This recipe is suppose to be cooked in a claypot but I don’t have one that is suitable (either too large or too small), so I used an enamel pot. The broth is full of aromatic ginger which I love tremendously and if you’re a fan of ginger, this recipe is for you! Seriously I can’t stop gulping down the broth. 😛

Braised chicken with mushroom hot pot.

Let’s cook!

Marinate chicken drumsticks a day in advance with oyster sauce, sesame oil, sugar and pinch of black pepper.

Some of the ingredients clockwise from right: Chinese cabbage, wolfberries, sliced ginger, mushrooms and leek.

Add cooking oil and sesame oil in a claypot (I use an enamel pot here). Saute ginger until fragrance. Then add the chicken and stir occasionally until cooked.

Then add leek, Chinese cabbage, wolfberries and mushrooms and cook with occasional stirring for about 2-3 minutes. Add enough water to cover all the ingredients and add salt.

Bring the liquid to boil and then cover the pot and simmer for 20 minutes in low heat. Deliciously good with rice.

I shared this with my mom too and she loved it.

Braised Chicken With Mushroom Hot Pot
Adapted from a recipe courtesy from Hokto mushroom.
Serves 2

Marinate for chicken drumsticks:
1 1/2 tablespoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
pinch of black pepper

4-6 chicken drumsticks, chopped (you can use wing or other chicken parts depends on your liking)
1 thumbsize ginger, sliced thinly
1 leek, sliced diagonal
3 medium Chinese cabbage, sliced into 3 parts
a small handful of wolfberries, rinsed
a big handful of mushrooms
2 tablespoons cooking oil
1 teaspoon sesame oil
1/8 teaspoon salt
water

Method:
1. Marinate the chicken drumsticks with oyster sauce, sesame oil, sugar and black pepper a day in advance.

2. In a claypot or saucepan, add cooking oil and sesame oil. Saute the sliced ginger until fragrance.

3. Then add the chicken drumsticks and stir occasionally until cooked.

4. Add leek, Chinese cabbage, wolfberries and mushrooms. Stir-fry for about 2-3 minutes.

5. Add enough water to cover all ingredients. Add 1/8 teaspoon salt or to taste.

6. Bring liquid to boil, then cover the pot and simmer with low heat for 20 minutes. Serve warm with rice.

Enjoy!